Fish en papillote with orange juice

Fish en papillote with orange juice

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  • 2
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 15 - 20 minutes
  • Thelema Sauvignon Blanc 2016


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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