"There is something so simple but so delicious about a parcel of fish. Like unwrapping an edible present, the smell hits you before anything else, which in this case is fennel, thyme and lemon. It is a delicate way to cook fish, so the sauce needs to have some character, and basil, olives and lemon with a slick of olive oil make a beautiful, late-summer seasoning."
"Heat the oven to 200C (180C fan)/390F/gas 6. Put the fennel and shallots in a bowl, toss with two tablespoons of oil and season generously. Lay a large sheet of baking paper on a baking sheet. Put the oiled veg into the centre, fold over the sides of the paper to cover, then bake for 15 minutes. Unwrap and stir the vegetables, then cover again and bake for another eight to 10 minutes, by which time the vegetables should be translucent and fragrant."
"Unwrap the parcel again, lay the fish on top of the vegetables and season well. Thinly slice the courgettes and lemon and arrange on top of the fish, then season and dot over the butter. Wrap the parcel back up and bake for 15-20 minutes, until the fish is opaque and flaky. Meanwhile, make the salsa. Char the lemon slices in a hot, dry pan until they're starting to blacken"
A parcel of cod baked with thinly sliced fennel, shallots, courgettes and lemon produces fragrant, gently cooked fish. Vegetables are tossed with olive oil, seasoned, baked briefly in a paper parcel, then topped with the cod, courgette and lemon slices and butter before returning to the oven. The dish is finished with a bright salsa of charred lemon, chopped green olives, parsley, basil, honey and sherry vinegar, plus olive oil. The recipe emphasizes sharp lemon acidity and olive-herb flavors to complement the delicate fish, and suggests a blackberry and almond pastry slice for dessert.
Read at www.theguardian.com
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