Ψάρι στο φούρνο με λεμόνι και μαραθόριζα

Υγιεινό, γρήγορο και ελαφρύ το πιάτο που μας προτείνει η Άντζελα Νικολέττου για ψάρι φιλέτο στο φούρνο.

Fish parcels with lemon and fennel Source: supplied by Angela Nicolettou

Baked fish parcels with lemon & fennel

Ingredients

4 snapper fillets (or other firm fleshed fish)

1 large fennel bulb, thinly sliced (fronds retained)

2 lemons (1 for juice & 1 thinly sliced)

2 cloves garlic, chopped

2 tsp dried oregano

¼ cup extra virgin olive oil

Method

Heat oven to 200C.

In a small bowl, whisk the juice of 1 lemon, the olive oil, garlic and oregano. Season with salt and pepper.

Slice the fennel bulb and chop the fine fronds (discard the stalks).

Arrange 4 large pieces of baking paper (about 30 x 40cm) on your bench and place the fennel slices (with some of the fronds) in the centre of each. Place a snapper fillet on top of each fennel pile (skin side down) and then drizzle each with the olive oil mix. Season with salt and pepper and add some of the chopped fennel fronds. Finally, place 1 or 2 lemon slices on each piece of fish.

To wrap parcels, bring the long edges of the baking paper together and fold (or roll) together to form a seal. Roll up the sides to ensure the parcels are sealed.

Place parcels on a baking tray and bake for 15 minutes. Remove from oven and rest for 5 minutes before serving.