B00CU1W244_EBOK

, for the salad, segment the oranges by holding them
ed fish with fennel
ange salad
COOK 25 mins
impressive lunch to serve when you’re entertaining.
nnel immediately after slicing, as it oxidises quickly.
e oven to 180°C.
broad beans in a large saucepan of boiling water for
or until tender. Transfer to a bowl of iced water to cool, then
and set aside.
live oil, leek and fennel seeds in a frying pan over
at for 3–4 minutes until the leek begins to soften.
rrot and garlic and cook for 3–4 minutes until soft,
ve from the heat and season with salt and pepper.
engths of foil about 40 cm long and place two pieces
ach other. Fold in three sides, leaving one long side
at with remaining foil, then place the parcels on a large
y. Divide the leek and carrot mixture among the parcels
iece of fish on top of each pile. Scatter over the broad
nge zest and parsley and season to taste. Pour a ¼ of the
ine into each parcel, then fold the open end over a few
al tightly. Cook in the oven for 12–14 minutes. Remove
ven and check that the fish is cooked through: if not,
cook for another 2–3 minutes before checking again.