Fantastic Fish Parcels with Spiced Fennel
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
- Preheat the oven to 180°C.
- Combine the lemon zest and juice, garlic, ginger and chervil in a bowl.
- 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.
- 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.
- Place the parcels on a baking tray and bake for 20–25 minutes or until the fish is cooked through.
- Let them stand for 5 minutes, then top with extra chervil.
- Serve with a green salad or steamed broccoli, and lemon wedges.
T I P : A Thai spice mix also works well here.
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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