Name: Fish En Papillote With Provence Flavours
Prep time: 35 min
Cook time: 15 min
Yield: 4
Ingredients: 16-20 prawns, peeled and deveined (heads and shells reserved); 100g/4oz butter, at room temperature; 800g/1¾lb fish fillet, in 4 portions, skin on if small fish; 1 fennel bulb, trimmed and thinly sliced (or use leek); 2 cloves garlic, peeled and very thinly sliced; 12 cherry tomatoes, finely chopped; 4 bay leaves, broken into pieces; 4 small sprigs of fresh thyme; 1 small red chilli, deseeded and finely chopped; 4 pared strips of orange zest; 50g/2oz marsh samphire or spinach leaves (optional); Salt and freshly ground black pepper

VMG Recipes