Fish baked en papillote with a winter salad of fennel and candied walnuts
For the salad
Make a caramel with the 110g sugar and a small amount of water. Add walnuts and spread out onto a baking paper lined tray. When completely cool break up into smaller pieces.
Place a piece of baking paper big enough to wrap one portion of fish over bench top. Season fish with salt and pepper, place on the sheet of paper. Place one sprig of thyme, 1tsp olive oil, 2 slices of lemon, ½ tbsp. capers, ¼ of the tomatoes and garlic on top. Splash with wine and fold paper over making tight overlapping folds along the edge to seal. Put into a pre-heated oven at 180C and bake 8 mins or until cooked through.
Make the salad by tossing ingredients together. Combine dressing ingredients, drizzle over and sprinkle candied walnuts over.
Serve fish with dressed salad.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
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