Red Mullet with Orange and Fennel - cooked en papilotte

This fish recipe is very fresh, subtle and light - perfect for an easy lunch or dinner. Ideally it is to be paired with a nice glass of Sauvignon Blanc. En papillote is a method of cooking in which the food is put into a folded pouch from perchment paper and then baked. By steaming the fish in its own bag, the ingredients are being cooked in their own juice. Also, you are sealing all the nutrients so nothing is wasted!

Ingredients :

• 2 pieces of fish fillet (red mullet), about 150g each
• 2 oranges
• 1 medium size fennel, sliced vertically into 6 pieces
• 2 red chillies
• 1 glass of light white wine (preferably Sauvignon Blanc)
• condiments : 2 tsp fennel seeds and pepper with lemon
• 2 pieces of large baking paper

Time :

• Prepare : 10 minutes
• Cook : 10-15 minutes

Method :

1. Preheat the oven to 200C.

2. Drizzle 2 pieces of baking paper with a little olive oil and place the fennel slices in the middle of each square. Top with a slice of orange (without skin and seeds), then place the red mullet fillets on top. Add over them slices of red chillies, the lemon pepper and fennel seeds.

3. Draw the edges of the paper together and fold over to make a parcel. Add half of the glass of wine and seal tightly, leaving room for steam to circulate. Do the same with the 2nd parcel and place them on a baking tray.

4. Bake in the preheated oven for 10-15 minutes, until the fish is cooked through.

5. Remove and leave to rest for a few minutes before putting each parcel on to a plate for your guests to open themselves.

   ENJOY!