Page 508 - YC Cooking School

Chef’s knife

Chopping board
2 x roasting trays

What to do:

1. Preheat the oven to 200 °C (392 °F).
2. Make two slashes across the body on either side of both fish running parallel to the
gills.
3. Tear two pieces of tin foil, each big enough to completely wrap a fish.
4. Rub the middle of each piece of foil with a little butter.
5. Season the fish with salt and pepper and place on top of the butter.

6. Mix together the garlic, bay leaves, thyme, parsley and fennel tops, then fill the
stomach cavity of each fish.
7. Divide the rest of the butter and the wine between each tin foil parcel.
8. Roll up the foil parcels as you would a Cornish pasty and place them into the oven on
a roasting tray for about 30 minutes.
9. In the meantime, place the new potatoes and fennel bulbs onto a roasting tray, then,
drizzle with olive oil and season with salt and pepper.

10. Place uncovered in the oven and cook for about 30 minutes. Note: The fish and
vegetables should take approximately the same time to cook.
11. To assemble: Arrange the vegetables onto a large platter. Remove the fish parcels
from the oven but don’t open them until you take them to the table – the releasing of
the steam and beautiful aromas is part of the service of this dish.
12. Open the parcels gently and pour the sauce onto the platter. Then place the whole
baked fish on top of the vegetables and serve.

© Recipe copyright of Peter Goffe-Wood

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