Snapper in Papillote with Fennel, Walnuts and Parsley
I love to cook fish in a paper parcel. The topping of walnuts, lemon zest and parsley in this fish recipe is really delicious. Serve with a salad of fresh oranges and mint.
- 4 x 170g fillets of fish with skin on or off (snapper or hapuku or John Dory)
- 2 small heads of fennel
- 200g walnuts, roughly chopped
- a bunch of parsley, roughly chopped
- 3 tablespoons extra virgin olive oil
- juice and zest of 1 lemon
- salt to taste
- pinch of cayenne
Pre-heat the oven to 180°C. Cut four pieces of baking paper about 30cm x 30cm, and spread them out on the bench.
Slice the fennel thinly and divide amongst the four pieces of paper and sit the fish fillets on top of the fennel.
Mix the walnuts, parsley, oil, lemon juice and zest, salt and cayenne together to form a crunchy topping. Spoon this over the fish, and fold the paper edges, crimping together to form a parcel.
Place on a baking sheet and bake in a preheated 180 C oven for about 15 - 20 minutes until the fish is cooked through but still juicy.
Keep warm until serving, allowing each diner to open their own parcel by ripping into the top. The aromas will be wonderful.
Suggested wines to complement this recipe
Rippon Jeunesse 2008
Dolbel Estate 2008
Sacred Hill Sauvage Sauvignon Blanc 2007