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Parcels make food fun! The fennel adds flavour, anti-inflammatory qualities and lovely flavonoids such as rutin and quercetin. Rutin helps the body use vitamin C and maintain collagen levels.

PREPARATION TIME: 15 MINUTES ♥
COOKING TIME: 30 MINUTES
SERVES 4

INGREDIENTS 

  • Pinch of finely grated lemon zest
  • Juice of 1 lemon, plus extra wedges to serve
  • 2 garlic cloves, crushed
  • 2 teaspoons grated ginger
  • 4 chervil sprigs, plus extra to serve
  • 1 teaspoon extra virgin olive oil
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 teaspoons Moroccan spice blend
  • 4 x 150 g white fish fillets (such as snapper, ling or barramundi), skin and bones removed
  • Green salad or steamed broccoli tossed with garlic and extra virgin olive oil, to serve

METHOD

  1. Preheat the oven to 180°C.
  2. Combine the lemon zest and juice, garlic, ginger and chervil in a bowl.
  3. Heat the olive oil in a small frying pan over medium heat, and sauté the fennel with the Moroccan spice blend for about 5 minutes.
  4. Tear off four large squares of baking paper. Divide the fennel mixture among the paper squares and place a fish fillet on top. Drizzle over the lemon mixture, then gather the corners of the baking paper to create a parcel, securing tightly with kitchen string, seam-side up.
  5. Place the parcels on a baking tray and bake for 20–25 minutes or until the fish is cooked through.
  6. Let them stand for 5 minutes, then top with extra chervil.
  7. Serve with a green salad or steamed broccoli, and lemon wedges.

T I P : A Thai spice mix also works well here.

 

YUM YUM YUM!!

FOR MORE RECIPE’S LIKE THIS GRAB YOUR COPY OF THE HEALTHY HORMONE DIET BOOK HERE

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