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Fish fillets in baking paper with fennel and orange salad

fish-fillets-orange-saladServes 4


  • 4 x 40 cm squares of baking paper
  • 2 tbs of olive oil
  • 4 x 150 g snapper fillets
  • 2 oranges, sliced
  • 2 fennel bulbs and fronds, chopped
  • 4 tbs orange juice
  • 4 sprigs of fresh dill
  • 1 small carrot (raw), grated
  • Pepper to taste


  1. Preheat oven to 200°C.
  2. Place squares of baking paper on work surface.
  3. On each square of baking paper: drizzle ¼ teaspoon of olive oil; place fish fillet in centre of paper; season with pepper; arrange ½ a sliced orange, ½ a fennel bulb and a sprig of dill over fish fillet; pour 1 tablespoon of orange juice and drizzle ¼ teaspoon of olive oil over the fish and produce.
  4. Bring sides of the paper up and fold over a few times to seal.
  5. Fold in ends and tuck under parcel.
  6. Place the fish parcels on a baking tray and bake in oven for 15 minutes or until the fish is white and flaky.
  7. Sprinkle over grated carrot and season with pepper.

Nutritional information per serve

  • Total energy 1937 kJ / 461 cal
  • Protein 46 g
  • Total fat 13 g
  • Saturated fat 2 g
  • Total carbohydrate 29 g
  • Fibre 9 g
  • Sodium 250 mg
  • (includes 2 small potatoes)

Serving suggestions

Serve parcels with baked or steamed potatoes and a slide of lemon.

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