The browned butter gives the distinctive flavor. Lightly spray with oil and season with salt and freshly. Serve the parcels on each plate so they can be opened at the table. Put butter in shallow baking dish in hot oven 400 to 500 degrees, until browned. Combine breadcrumbs, parmesan, chives and spread in a medium bowl. Place the parcels on a baking tray and bake for 12-14 minutes, or until the fish is just opaque and cooked through. Pour in the wine, then fully seal the parcel, but not be too tight, as it needs to expand in the oven as it cooks.
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Sprinkle over the chopped dill and a few capers, if using.įold the foil and paper over the fish and double-fold each edge to make a sealed parcel, leaving a gap at the top to pour in a few tablespoons of white wine (if using). Drizzle over some olive oil, a squeeze of lemon juice, and season with salt and freshly ground black pepper. Divide the fennel and onions between the two squares of baking paper, and layer on the sliced tomatoes then put a fish fillet on top of each heap. Heat the oil in a frying pan and fry the fennel and onion with some salt and pepper for 2-3 minutes, until softened. Lay a square of baking paper on top of each piece of foil.
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Cut out two squares baking paper about 40cm/16in square, and two squares of tin foil the same size.