close
Advertisement
Magazine
 

Fish parcels with orange

Whole red mullet are baked in the oven on a bed of aniseed-flavoured fennel and fresh orange segments. To save time, ask your fishmonger to scale and gut the fish for you. Serve one parcel per person and accompany it with new potatoes and some simply cooked green beans.

Fish parcels with orange
Food in a Flash
Fish parcels with orange

Ingredients

2 tablespoons extra virgin olive oil
2 large bulbs of fennel, halved and very thinly sliced
2 cloves garlic, chopped
8 spring onions, cut into 2.5 cm lengths
3 small oranges
4 red mullet, about 200 g each, scaled and gutted, and heads removed if liked
salt and pepper

 

Preparation

  1. Preheat the oven to 220°C.
  2. Heat the oil in a saucepan, add the fennel, garlic and spring onions, and cook over a moderate heat for 5 minutes or until softened.
  3. Meanwhile, squeeze the juice from one of the oranges.
  4. Cut the peel and pith from the remaining 2 oranges and, holding them over the orange juice container, cut between the membrane to release the segments, capturing the segments in the container.
  5. Divide the fennel mixture and orange segments among 4 large sheets of baking paper.
  6. Slash each fish 3–4 times on both sides, then place on top of the vegetables and orange.
  7. Sprinkle the orange juice over the top, and season with salt and pepper to taste.
  8. Wrap the paper round the fish and fold over to seal each parcel.
  9. Place the parcels on a baking tray and bake for 12–15 minutes or until the fish is cooked.
  10. Set the parcels on individual serving plates still sealed, so they can be opened at the table.


More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Advertisement