Baked Snapper and Fennel Parcels

Michelle Cranston
Cook time 30 minutes
Servings 4


1 fennel bulb, trimmed and finely sliced
1 stick celery, finely sliced
12 cherry tomatoes, halved
4 X 200g snapper fillets
1 lemon
60g butter
1 tbsp finely chopped flat leaf parsley
Salt and pepper
Steamed broccolini, to serve

Baked Snapper and Fennel Parcels


Preheat oven 200°C.

Put the sliced fennel, celery, cherry tomatoes into the centre of four large squares of baking paper. Top with a piece of snapper. Add the lemon juice, butter, grated lemon rind and parsley. Lightly season with sea-salt and freshly ground black pepper.
Wrap the parcels up and place them onto a baking tray and then into the oven for 15 minutes.

Remove fish from the oven and transfer to four warm serving plates.

Serve with steamed broccolini.