Cherry & Dennis Helper Habitat
Fish en Papillote with Fennel and Orange
香橙茴香紙包魚柳
Recipe overview
Four parchment parcels gently steam white fish over fine fennel and orange, keeping each portion moist and aromatic without a heavy sauce.
01
Ingredients
Main ingredients
- 600 g white fish fillets
- 1 piece fennel bulb
- 1 piece orange
- 1 piece lemon
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp Black pepper
02
Tools
- oven
- baking paper
- baking tray
- oven mitts
- knife
- cutting board
- kitchen paper
- small bowl
- citrus juicer
- measuring spoons
- food thermometer
- serving plate
- timer
03
Steps
Step 1
Heat the oven to 200°C
Set the oven to 200°C with a baking tray on the centre rack so the parcels start steaming as soon as they enter.
Step 2
Cut four parchment sheets
Cut 4 sheets of baking paper about 40 cm long and fold each in half to mark the centre for one fish parcel.
Step 3
Slice the fennel and orange thinly
Trim the whole fennel bulb and slice it no thicker than 3 mm; peel the 1 orange and cut it crosswise into thin rounds, removing seeds.
Step 4
Dry the fish and remove bones
Pat all 600 g white-fish fillet dry, divide it into 4 equal 150 g portions, and run clean fingers over each piece to remove pin bones.
Step 5
Season the four fish portions
Mix 1 teaspoon salt with 1 teaspoon black pepper and season both sides of all 4 fish portions evenly.
Step 6
Build the fennel and orange beds
Place one quarter of the sliced fennel and orange on one half of each paper sheet, leaving a 5 cm clean border for sealing.
Step 7
Place fish on each vegetable bed
Set one seasoned 150 g fish portion on each fennel-orange bed, keeping the fish centred and away from the paper edges.
Step 8
Add lemon juice and olive oil
Juice the whole lemon and divide it with all 2 tablespoons olive oil equally over the 4 fish portions, about one quarter on each.
Step 9
Seal four parchment parcels
Fold each paper over the fish and make tight overlapping folds all around the open edge so no steam can escape.
Step 10
Bake until the parcels puff
Place the 4 parcels on the hot tray and bake at 200°C for 12 minutes until visibly puffed and the paper is lightly browned at the folds.
Step 11
Check one fish portion for doneness
Open one parcel carefully and check the thickest fish is opaque, flakes with a fork, and reaches 63°C; reseal and bake 2 minutes more if needed.
Step 12
Serve the fish with its vegetables
Place one sealed parcel on each of 4 plates, open at the table away from diners, and serve the fish with all fennel, orange and juices.
Common mistakes
- Cutting fennel too thick leaves it raw when the fish is done.
- Loose folds let steam escape and dry the fish.
Tips
Slice fennel no thicker than 3 mm for the same cooking time as the fish.
Keep parcels sealed until the plates reach the table.
