Recipe

Baby leek and fennel fish parcels with fried cauliflower

These tasty fish parcels are so easy to make and taste fantastic served over crispy fried cauliflower.

Apr 30, 2011 2:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Baby leek and fennel fish parcels with fried cauliflower
  • 4 x 200g (6½-ounce) firm white fillets, with skin
  • 1/2 medium fennel bulb (150g), trimmed, sliced thinly
  • 4 baby leeks (320g), quartered lengthways
  • 30 gram (1 ounce) butter, melted
  • vegetable oil, for deep-frying
  • 1 medium cauliflower (1.5kg), cut into florets

Method

Baby leek and fennel fish parcels with fried cauliflower
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Place each fillet on a square of oiled foil large enough to completely enclose fish; top each fillet with a quarter of the fennel and a quarter of the leek, drizzle with butter. Gather corners of foil squares together above fish; twist to enclose securely.
  • 3
    Place parcels on oven tray; bake about 15 minutes or until fish is cooked as desired.
  • 4
    Meanwhile, heat oil in wok; deep-fry cauliflower, in batches, until browned and crisp. Drain on absorbent paper.
  • 5
    Discard foil from parcels just before serving fish on cauliflower.

Notes

We used blue-eye fillets in this recipe. When deep-frying the cauliflower, make sure the oil is very hot so the vegetable crisps and browns. If not, the cauliflower will absorb excess oil and become limp and soggy.

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