4 small whole sea bass, sea bream or trout
1 fennel bulb, tough outer leaves removed and chopped
Half a leek, rinsed and thinly sliced
2 carrots, cut into matchsticks
Half a bunch of parsley, roughly chopped
1 lemon, thinly sliced
Half a bunch of dill, roughly chopped
100 ml of white wine
Preheat oven to 400°F/200°C/Gas 6.
Cut four squares of no-stick baking paper, each large enough to wrap around and enclose the fish.
Divide the finely-sliced fennel, leek and carrots between the sheets of
non-stick baking paper and add chopped parsley.
Lay a whole fish on each, then top with two slices of lemon and sprigs of dill.
Fold up three sides and fold edges of paper again to seal. (I find it easier to staple the edges together.)
Pour a little wine into each parcel through the open end and then seal tightly.
Place the fish on a baking tray and put in the oven for 20 to 25 minutes until just firm to the touch.
To eat a cooked whole fish, slide the knife along the backbone and under
the top fillet to loosen the fish from the bones.
When you've eaten the top fillet you can lift out the whole fish bone revealing the fillet.
Roast Pheasant with
Juniper Berries and Red Wine