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Ingredients
- Serves 4
- 4 fillets of firm white fish– about 150g each
- 1 head celery , you’ll be using just the inside stems
- 1 head fennel, sliced into half-inch slices
- About 8 small anchovies, drained and chopped
- 4 tsp capers
- 2 cloves garlic, chopped
- Pinch chilli flakes
- Butter or olive oil
Preheat an oven to 180 degrees/gas 4. Line a roasting tin with enough parchment paper to create a large parcel for the fish. Next, chop the celery and mix it with all the other ingredients, except the butter. Lay the fish on the parchment paper, pile the mixture over each fillet, dot generously with butter or olive oil, wrap well and bake for 20 minutes.
To serve, remove each fillet from the wrapper with enough topping for a portion each. Be careful when opening the paper as steam may come out and burn you. Open with caution.
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