Baked with aromatic fennel, capers and olives, Tobie Puttocks Sicilian-style fish is the whole package.
- Preheat oven to 220°C. Preheat a baking tray. Combine the wine and saffron in a jug. Set aside for 5 minutes to develop the flavours.
- Meanwhile, cut four 40cm lengths of baking paper and four 40cm lengths of foil. Place a piece of paper on a piece of foil. Fold in half, then fold in the 2 short sides tightly to create a pocket. Repeat to make 3 more pockets.
- Drizzle 1 teaspoon oil into each pocket. Divide fish among pockets. Top with the fennel, olives, capers and parsley. Divide butter among pockets. Season.
- Carefully pour 60ml (1/4 cup) of the wine mixture into each pocket. Fold over the open end tightly to secure.
- Carefully place the fish parcels on the hot tray. Bake for 15 minutes or until fish is cooked through.
- Transfer the parcels to shallow bowls. Discard the foil. Serve with potatoes and salad leaves.
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