- 1 x 500 g white fish fillet
- 1 T capers
- 1 T spring onions, chopped
- 1 carrot, sliced julienne
- 1 baby marrow, sliced julienne
- 5 fennel bulb, slices
- 1 t parsley, chopped
- 1 t gherkins, chopped
- 1 white mushroom, sliced
- 1 cup fresh fish stock
- 4 strands saffron
- 1 T orange juice
- 1 T olive oil
- Sea salt and freshly ground black pepper
Preheat the oven to 180°C. Using a sheet of baking paper 280 mm x 370 mm, prepare the parcels. Fold the paper in half vertically, then fold the two short sides of the rectangle three times. Staple closed.
Put all the ingredients inside the parcel, fold the open side three times and staple closed .
Place the closed parcel in a saucepan over a high heat until it balloons up. Remove the parcel from the pan and bake in the oven for 5 minutes.
Carefully cut open the parcel, taking care not to burn yourself.
Plate the fish and the vegetables and spoon over the sauce.
Season and serve with mashed potatoes.