Name: Fish baked in baking paper
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4.00 fish firm white flesh fillets; 5.00 ml salt and freshly ground black pepper to taste; 1.00 red chilli deseeded and chopped; 2.00 fennel bulb, sliced; 3.00 garlic cloves, crushed; 2.00 tomatoes peeled, deseeded and cubed; 1.00 lemon lemon zest and juice; 1.00 handful fresh Italian parsley chopped; 100.00 ml fresh chillies 573; 100.00 ml wine dry white; 12.00 calamata olives pitted and halved

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Ingredients (11)

4.00	fish — firm white flesh fillets
5.00 ml	salt and freshly ground black pepper — to taste
1.00	red chilli — deseeded and chopped
2.00	fennel — bulb, sliced
3.00	garlic — cloves, crushed
2.00	tomatoes — peeled, deseeded and cubed
1.00 lemon	lemon — zest and juice
1.00 handful	fresh Italian parsley — chopped
100.00 ml	fresh chillies — 573
100.00 ml	wine — dry white
12.00	calamata olives — pitted and halved

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Method:

1. Preheat the oven to 180°C. Cut four sheets
of baking paper to about 30 x 40cm.

2. Place a fish fillet in the centre of
each piece of baking paper and
season it with salt and black pepper.

3. Mix the chilli, fennel, garlic,
tomato, lemon zest and parsley, and
distribute the mixture amongst the
fish. Drizzle olive oil over each fillet,
as well as about 15ml dry white
wine. Lastly, scatter the olives over
and fold up each parcel. Place the
parcels on a baking tray and bake
them for about 15-20 minutes.
Serve the fish immediately.

Chef’s tip: Leave out the white wine for a healthier meal.

Wine suggestion: Open a Sauvignon
Blanc, or enjoy the same wine you
used in the parcels.