Cook time: 20 mins | Prep time: 25 mins | Serves: 4

Ingredients.

• 4 x 120 firm white fish, boneless

• 1 cup pearl couscous

• 1 cup chicken stock

• 1 cup water

• 400g tomato puree

• 1 brown onion

• 2 garlic cloves

• 1/2 fennel bulb and fennel fronds

• 6 ripe roma egg tomatoes

• 1 small lemon

• olive oil

• salt and pepper

• dried chilli

Method.

1. In a saucepan add couscous, stock, water, and season. Bring to a simmer and cook for 10 minutes with the lid on. Most of the liquid should be absorbed. Take off heat and add 2 tablespoons of olive oil. Set aside.

2. Finely dice the onion and garlic. In another saucepan on medium heat place onion in with salt and olive oil. Simmer for 8 minutes. Then add the garlic, stir for 1 minute and add the tomato puree with 200ml of water. Simmer for 10 minutes.

3. While sauce is cooking, finely slice fennel with a mandoline and pick fronds off. Cut tomatoes into quarters, slice the lemon into 0.5cm rounds and deseed.

4. Cut 4 pieces of parchment paper large enough to wrap over each piece of fish. approx 30cm x 45cm

5. Have ingredients lined up, with each parchment paper folded in half then open for filling. Place ingredients closet to the folded edge.

6. Start with 2-3 tablespoons of cous cous, top with 3-4 tablespoons of sauce, place a piece of fish on top, add a handful of fennel on top of the fish, a slice of lemon, add 4-6 pieces of tomatoes around fish, drizzle olive oil, salt and pepper.

7. Fold over the other side of parchment paper to cover fish and starting from one end fold the edge of the parchment paper in small, overlapping triangles. Continuing to the other end. This helps create a tight seal. Repeat this 4 times for each fish portion.

8. Place on a baking tray and cook at 180°C fan forced (350°F) for 20 minutes. Let them sit for 2 minutes and serve straight out of the paper bag by peeling away the parchment paper. Top with fresh fennel fronds and dried chilli.

Enjoy! Amanda x