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Naartjie-glazed gammon with blueberries and star anise

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Naartjie-glazed gammon with blueberries and star anise

2 ½ hours

Coal-baked orange-chocolate cakes

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Coal-baked orange-chocolate cakes

20 - 25 minutes

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Marmalade-baked Camembert with home-made scones

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Citrus recipes

Caramelised orange-and-fennel mussels

1 hour

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3 1⁄2 hours

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Sticky ClemenGold-glazed roast chicken with pumpkin wedges

1 1⁄2 hours, plus overnight brining

Sticky burnt orange self-saucing pudding

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Sticky burnt orange self-saucing pudding

25 minutes

Our take on Jamie Oliver's chocolate orange pudding

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Our take on Jamie Oliver’s chocolate orange pudding

2 hours

Lemon-curd lava pudding

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Lemon-curd lava pudding

35 minutes

Marinated bocconcini with chilli, orange, basil and poppy seeds

Cheese recipes

Marinated bocconcini with chilli, orange, basil and poppy seeds

Fish en papillote with orange juice

Citrus recipes

Fish en papillote with orange juice

15 - 20 minutes

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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.