Ingredients

• 2 tbsp olive oil
• ¼ fennel bulb
• finely sliced
• ½ onion
• finely sliced
• salt and freshly ground black pepper
• 1 medium tomato
• sliced
• 2 fish fillets
• about 175g/6oz each
• such as cod
• sea bass or trout
• olive oil
• drizzle
• squeeze lemon juice
• 1 tbsp chopped dill (optional)
• 1 tsp capers (optional)
• 2-3 tbsp white wine (optional)

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Cut out two squares baking paper about 40cm/16in square
• and two squares of tin foil the same size. Lay a square of baking paper on top of each piece of foil.
• Heat the oil in a frying pan and fry the fennel and onion with some salt and pepper for 2-3 minutes
• until softened. Divide the fennel and onions between the two squares of baking paper
• and layer on the sliced tomatoes then put a fish fillet on top of each heap. Drizzle over some olive oil
• a squeeze of lemon juice
• and season with salt and freshly ground black pepper. Sprinkle over the chopped dill and a few capers
• if using.
• Fold the foil and paper over the fish and double-fold each edge to make a sealed parcel
• leaving a gap at the top to pour in a few tablespoons of white wine (if using). Pour in the wine
• then fully seal the parcel
• but not be too tight
• as it needs to expand in the oven as it cooks.
• Place the parcels on a baking tray and bake for 12-14 minutes
• or until the fish is just opaque and cooked through. Serve the parcels on each plate so they can be opened at the table.