Italian Fish Recipes - Fish and Fennel Parcels (Pesce e Fagottini di Finocchio) Recipe

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 1 fennel bulb, trimmed and chopped

• Grated rind and juice of 1 lemon

• Salt and freshly ground black pepper

• 45 ml/3 tbsp chopped fresh parsley

• 8 small white fish fillets, skinned

• 6 large tomatoes, skinned and sliced

Method:

1. Melt the butter in a trying pan  and add the chopped fennel. Cook gently for 8 minutes.

2. Remove the pan from the heat and add the lemon rind and juice. Season with the salt and pepper.

3. Sprinkle the parsley over the fish fillets and roll them up, starting from the thick end.

4. Lightly oil 4 large sheets of foil or baking parchment. Divide the tomato slices between the sheets.

5. Spread the fennel on top and place two fish rolls on each. Seal the parcels tightly and place in a roasting tin (pan).

6. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 20 minutes. Serve one parcel per person.