Justine Schofield's Fish en Papillote with Birch & Waite Citrus Herb & Butter Sauce

Serves:
Prep time:

Extra Virgin Olive Oil1 tbsp
Fillets Of White Fish Of Your Choice (Justine Likes Murray Cod, Flathead, Snapper)4x 200 g
Chat Potatoes, Sliced Into Rounds4
Small Fennel Bulb, Thinly Sliced1
Punnet Of Cherry Tomatoes, Halved1/2
French Shallot, Finely Sliced1
Salt & Pepper
NEW Citrus Herb & Butter Sauce

Method

  1. Pre heat oven to 200°C and bring fish out of fridge 20 minutes before cooking.
  2. Place 2 large pieces of baking paper on bench. Arrange potatoes, fennel, tomatoes and shallots. Season with a pinch of salt and pepper. Top with a fish fillet and drizzle with a little olive oil and salt and pepper.
  3. Top with another piece of baking paper, twist and fold the two pieces together to form a pouch. Place on a baking tray and repeat with other 3 pieces of fish.
  4. Bake in oven for 20 minutes.
  5. While the fish is cooking, heat up Birch & Waite Citrus Herb & Butter Sauce as per packet instructions.
  6. To serve, rip open the baking paper and pour warmed Birch & Waite Citrus Herb & Butter Sauce over the fish. Serve and enjoy!

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