Fish en papillote – Andy Cooks
White fish fillets baked in baking paper parcels with zucchini, fennel, tomatoes, olives and dill. The fish steams in its own juices with a splash of lemon, mak
Ingredients
- 4 x 200g white fish fillets (barramundi, ling, coral trout, snapper etc), skin on
- sea salt, to season
- 1 zucchini, sliced in thin ribbons
- 2 shallots, thinly sliced
- ½ baby fennel, thinly sliced
- 2 sprigs dill
- 200g mixed baby tomatoes, halved
- ¼ cup black olives, pitted
- juice of 2 lemons
- potato salad to serve
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