Fish en Papillote
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Ingredients
- 2 fish fillets (sea bass recommended)
- 1 fennel bulb, finely sliced or microplaned (fronds reserved)
- 2 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- Parchment paper
- 1/2 cup castelvetrano olives
- Kosher salt to taste
- 3 tablespoons white wine
- 1 lemon, sliced thin
Directions
- Begin by preparing your fennel for the slaw. Slice the fennel and rinse the fronds, reserve for later. Slice garlic and lemon, put aside. Next, lay out sheets of parchment paper and assemble the packets by layering olive oil, sliced fennel, thinly sliced garlic, lemon, and the fish fillets. Drizzle evoo on top of the fish and season with kosher salt to taste. Fold the parchment around the fish to create a pocket and add the wine. Bake until the fish is cooked through and tender. (time?)
- Return to the fennel slaw while the fish cooks. In a medium bowl, add the sliced fennel, crushed olives, half a lemon, fennel fronds, evoo, and mix well.
- Serve each packet on individual plates, opening them at the table to release the aromatic steam, and top with the bright fennel slaw. Enjoy!