Baked fish en papillote with vegetable julienne

Yield: 1 servings

Measure Ingredient
4 smalls Whole porgy, sea bream, or flounder (3/4 to 1 lb. each)
\N \N Cleaned
\N \N 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

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.

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