Serves:
Prep time:
| Extra Virgin Olive Oil | 1 tbsp |
| Fillets Of White Fish Of Your Choice (Justine Likes Murray Cod, Flathead, Snapper) | 4x 200 g |
| Chat Potatoes, Sliced Into Rounds | 4 |
| Small Fennel Bulb, Thinly Sliced | 1 |
| Punnet Of Cherry Tomatoes, Halved | 1/2 |
| French Shallot, Finely Sliced | 1 |
| Salt & Pepper | |
| NEW Citrus Herb & Butter Sauce |
Method
- Pre heat oven to 200°C and bring fish out of fridge 20 minutes before cooking.
- 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.
- 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.
- Bake in oven for 20 minutes.
- While the fish is cooking, heat up Birch & Waite Citrus Herb & Butter Sauce as per packet instructions.
- 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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