Fish baked en papillote with a winter salad of fennel and candied walnuts

Ingredients

• 600g fish fillets
• 100ml white wine
• 4 sprigs thyme
• 50ml olive oil
• 8 thin slices of lemon
• Salt and pepper
• Olives
• 2 cloves garlic thinly sliced
• 2 tbsp baby capers
• 1 cup small tomatoes halved

For the salad

• I large fennel bulb thinly sliced
• 2 cups rocket leaves
• 1 radicchio sliced
• 80ml extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey

Candied walnuts

• 110g caster sugar
• Pinch dried chilli flakes
• 1 cup of roasted walnuts

Method
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.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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