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Pear-and-pecan pudding

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6 hours

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Asian recipes

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Citrus recipes

Fish en papillote with orange juice

15 - 20 minutes

Fish en papillote with orange juice

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 - 20 minutes

Ingredients

1 fennel bulb, sliced
1 x 400 g fillet angelfish
60 g mixed olives, pitted
1 T green peppercorns in brine, drained
1 cup Woolworths 100% orange juice
Olive oil, for drizzling
Sea salt and freshly ground pepper, to taste

Method

Preheat the oven to 180°C. Fold a 30 x 60 cm sheet of baking paper in half. Arrange the sliced fennel on one side of the baking paper, then top with the angelfish, olives and peppercorns.
Fold the paper over the fish, place the parcel in a baking dish, pour the orange juice into the parcel, then seal completely by folding in the edges.
Roast for 15–20 minutes, or until the fish is cooked through. Open the parcel at the table, drizzle with olive oil and season to serve.

Cook's note: Roasting fish in paper lets it steam in the juice and absorb the delicious, vibrant flavour.

Discover more seafood recipes here.

Chocolate Brigadeiro cake

Prego chicken fillets with cheesy mash

Brinjal curry with chickpea dumplings

Easy peanut butter garage noodles

Pear-and-pecan pudding

Asian beef shortrib with miso pumpkin

Golden soup

Peach-and-marzipan stollen twist wreath

Roast sweet potato salad

Roast three-bean salad

Berry popsicle surprise cocktail

Orange-sesame duck and butternut noodles

Sticky burnt orange self-saucing pudding

Asian-style slow-cooked pork shoulder

Fish en papillote with orange juice

Fish en papillote with orange juice

Ingredients

Method