Baked fish en papillote with vegetable julienne
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Whole porgy, sea bream, or flounder (3/4 to 1 lb. each) |
| Cleaned | ||
| Salt and freshly ground pepper | ||
| 1 | tablespoon | Olive oil |
| 1 | small | Fennel bulb, sliced into julienne strips |
| 1 | each | Carrot, peeled and sliced into julienne strips |
| 2 | eaches | Leeks, white part only, cleaned and sliced into julienne strips |
| 1 | each | Zucchini, sliced into julienne strips |
| 1 | each | Garlic clove, minced or put through a press |
| ½ | teaspoon | Crushed fennel seed |
| ½ | teaspoon | Pernod or anisette |
| 2 | eaches | Lemons, cut in half |
Directions
INGREDIENTS
DIRECTIONS
Preheat the oven to 425. Rinse the fish, pat dry, and sprinkle lightly with salt and pepper if you wish. Cut 4 double thickness of aluminum foil, large enough to accommodate the fish. Brush with olive oil. Lay a fish on each piece. Heat the tbs of olive oil in a large heavy bottomed skillet and saute the vegetables and garlic together over medium heat for 5 minutes, stirring. Add the Pernod and fennel seed and continue to saute, stirring, for 5 minutes. Add salt and pepper to taste. Stuff the fish with some of this mixture and lay the remaining vegetables over the fish. Squeeze the juice from half a lemon over each fish. Enclose the fish in the foil and crimp the edges together well. Place in a baking dish and bake in the preheated oven for 20 minutes or until the fish is opaque and flakes easily.
Serve at once.