Recipe and styling by Robyn Tomsin Moss
Photograph by Dylan Swart
Fresh hake en papillote with fennel, orange, white wine and garlic
- 4 x 200g hake fillets/other sustainable white fish
- salt and freshly ground black pepper, to taste
- 1 orange, peeled and sliced
- 4 baby fennel bulbs, halved lengthways and lightly fried in butter
- 2 tbsp salted butter
- 4 small garlic cloves, peeled and sliced
- 4 tbsp white wine
- handful fresh dill sprigs
Cut 4 sheets of baking paper (each measuring 50 x 40cm). Fold each piece in half and draw a half-heart shape along the folded edge of the paper. Working with one at a time, cut the heart shape out of each piece of baking paper. Lay the shapes out on a clean work surface.
Place a hake fillet on the left half of each heart shape and season to taste. Top each fillet with an orange slice, 2 halves of lightly fried fennel, a ¼ of the butter, a few garlic slices, 1 tbsp white wine and a few fresh dill sprigs. Preheat the oven to 180°C.
Working with one at a time, fold the right half of the heart shape over the hake fillet then, starting at the end closest to you, pinch and roll the baking paper around the fillet so as to create a tightly sealed parcel. Repeat with the 3 remaining fillets.
Place the parcels on a non-stick baking tray and bake in the preheated oven until the fish is cooked, 15 – 20 minutes. Remove from oven and serve immediately.