HELLO magazine

FISH IN A FLASH

FISH EN PAPILLOTE WITH PROVENCE FLAVOURS

Serves 4 Preparation time 30-35 minutes, plus infusing Cooking time 12-15 minutes

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,• 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

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