members recipes

You can use any fresh white fish for this recipe. I love to add all these fantastic flavours as they make the dish so fresh and light.

Ingredients
2-3 large perch fillets
a large handful of parsley
3 lemons
1 large bulb of fennel
200g butter
sea salt and freshly ground black pepper

Method
Cut out 5-6 (depending on however many portions you need) sheets of tin foil about the size an A4 sheet, maybe a little bigger and lay these flat on a worktop.

Slice the perch into about 5-6 individual portions and lay each portion on a separate tin foil sheet.

Finely slice the fennel, finely chop the parsley and halve your lemons.

Now to bring everything together. Tuck the fennel slices underneath the fish and squeeze half a lemon over the fish. Then place a small handful of parsley over the top with 2-3 tbsp of butter. Season well and wrap the fish up tightly in the tin-foil. Repeat this process for all the fish.

Cook in a hot oven for around 20mins or until cooked to perfection.