B00CU1W244_EBOK

nwhile, for the salad, segment the oranges by holding them
eamed fish with fennel
d orange salad
20 mins COOK 25 mins
s is an impressive lunch to serve when you’re entertaining.
the fennel immediately after slicing, as it oxidises quickly.
heat the oven to 180°C.
nch the broad beans in a large saucepan of boiling water for
inutes or until tender. Transfer to a bowl of iced water to cool, then
in, peel and set aside.
k the olive oil, leek and fennel seeds in a frying pan over
dium heat for 3–4 minutes until the leek begins to soften.
the carrot and garlic and cook for 3–4 minutes until soft,
n remove from the heat and season with salt and pepper.
eight lengths of foil about 40 cm long and place two pieces
op of each other. Fold in three sides, leaving one long side
n. Repeat with remaining foil, then place the parcels on a large
ing tray. Divide the leek and carrot mixture among the parcels
lay a piece of fish on top of each pile. Scatter over the broad
ns, orange zest and parsley and season to taste. Pour a ¼ of the
ck or wine into each parcel, then fold the open end over a few
es to seal tightly. Cook in the oven for 12–14 minutes. Remove
the oven and check that the fish is cooked through: if not,
eal and cook for another 2–3 minutes before checking again.