Fish parcels with roast vegetables

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I was surprised something so simple could be so flavourful! A couple notes: I didn't have waxy potatoes and there are two of us, so used only 2 russet potatoes. I'm sure my fennel bulb was quite small. I used tilapia and sole - they were both really good but the sole was especially so! I timed it exactly as specified and the fish was done perfectly. 

From A Simple Table, By Michele Cranston, Published 2016

  • 800 g (1 lb 12 oz) waxy potatoes, peeled
  • 1 large fennel bulb (450 g/1 lb)
  • 4 garlic cloves, bruised
  • 250 g (9 oz/1 punnet) cherry tomatoes
  • 16 kalamata olives
  • 2 tablespoons olive oil
  • 4 x 150 g (5½ oz) boneless, skinless firm white fish fillets
  • 2 lemons, 1 thinly sliced and 1 cut into wedges
  • 4 teaspoons butter
Preheat the oven to 200°C (400°F). Cut the potatoes and fennel into 3 cm (1¼ inch) chunks, reserving the fennel fronds for later.
 
Put the potatoes, fennel, garlic cloves, tomatoes and olives in a bowl. Add the olive oil and season with sea salt and freshly ground black pepper. Toss to combine, then put the seasoned vegetables on a roasting tray and roast in the oven for 30 minutes.
 
Meanwhile, take four large sheets of baking paper (I think they mean parchment) and wet each piece under some running water to soften it. Place a piece of fish in the centre of each sheet of paper. Top each fish with two slices of lemon, some of the fennel fronds and 1 teaspoon of the butter. Season well, then wrap up the paper parcels, enclosing the fish.
 
When the vegetables have been in the oven for 30 minutes and the potatoes are lightly golden, put the fish parcels on a separate baking tray and bake for 15 minutes. After this time, both the fish and vegetables should be cooked through. Remove the fish parcels from the oven and unwrap one. Press the tip of a knife into the thickest part of the flesh–the fish is cooked if it flakes easily and is no longer opaque.
 
Serve the fish parcels with the roast vegetables and lemon wedges.
 

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