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Fish En Papillote with Green Olive, Citrus & Fennel

Lunch Dinner

15 mins
|
30 mins
|
SERVES 2

There’s something impossibly romantic about the way Miriam Al-Noah cooks.

It’s generous, relaxed, yet always considered. For our Seafood Issue, she’s shared her recipe for Baked Snapper en Papillote (a French method of cooking in paper).

The beauty of cooking fish this way is in its gentleness: everything steams together inside the parcel, mingling into something delicate and sophisticated with very little fuss.

Fish En Papillote with Green Olive, Citrus & Fennel

Ingredients

1 large potato
1-2 shallots
2 cloves garlic
1/2 fennel bulb
1/2 lemon
1/4 orange
300 gram snapper fillet
small handful parsley
small handful torn green olives
Olive oil
Tbsp butter
Aleppo pepper
Salt and pepper

Method

Step 1.

Preheat your oven to 200 degrees fan forced

Step 2.

Finely slice your potatoes, shallots and garlic

Step 3.

Heat a pan and sautee in olive oil with some salt and pepper. Remove.

Step 4.

Finely slice your fennel and place in the same pan to soften, squeeze 1/4 of the lemon juice onto the fennel before removing

Step 5.

Place a generous length of baking paper onto a pan (you will need excess to fully cover the fish).

Step 6.

Place your potatoes on the baking paper, followed by fennel and thinly sliced orange, lemon, torn parsley and green olives

Step 7.

Top with aleppo pepper and a few knobs of butter. Place fish on top with a final drizzle of olive oil and some salt and pepper.

Step 8.

Tightly roll up the baking paper so that the fish is fully covered and place in the oven for approx 20 mins, or until the fish is cooked.

Fish En Papillote with Green Olive, Citrus & Fennel

Prep: 15 mins
Cook: 30 mins
Serves: SERVES 2

Ingredients

1 large potato
1-2 shallots
2 cloves garlic
1/2 fennel bulb
1/2 lemon
1/4 orange
300 gram snapper fillet
small handful parsley
small handful torn green olives
Olive oil
Tbsp butter
Aleppo pepper
Salt and pepper

Method

Step 1.

Preheat your oven to 200 degrees fan forced

Step 2.

Finely slice your potatoes, shallots and garlic

Step 3.

Heat a pan and sautee in olive oil with some salt and pepper. Remove.

Step 4.

Finely slice your fennel and place in the same pan to soften, squeeze 1/4 of the lemon juice onto the fennel before removing

Step 5.

Place a generous length of baking paper onto a pan (you will need excess to fully cover the fish).

Step 6.

Place your potatoes on the baking paper, followed by fennel and thinly sliced orange, lemon, torn parsley and green olives

Step 7.

Top with aleppo pepper and a few knobs of butter. Place fish on top with a final drizzle of olive oil and some salt and pepper.

Step 8.

Tightly roll up the baking paper so that the fish is fully covered and place in the oven for approx 20 mins, or until the fish is cooked.

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