White Fish with Fennel, Rainbow Carrots, and White Wine

Season: Summer/Autumn

Prep time: 20 minutes

Cook time: 15 minutes


Whether you use banana leaves or parchment paper cooking fish in bundles contains and intensifies the flavors… Cultures the world over use this superb simple method.

Serves 4


4 (5-6 oz) fillets of halibut, cod, or other white fish

1 bunch rainbow carrots, cut into julienne

2 fennel bulbs,shaved

1 shallot (minced)

1/2 cup white wine vegetable stock (optional)

juice of 1 lemon

lemon zest 1 lemon (organic)

salt and pepper to taste

extra virgin olive oil

2 tbs unsalted butter, or more olive oil fresh parsley for garnish


Preheat oven to 375


Cut carrots into thin strips, 3’’ long. Use mandolin or by hand. Cut off end of fennel bulb, then shave thinly on mandolin. Mix carrots, shallots and fennel together in a bowl with a pinch of sea salt, pepper, olive oil, lemon zest and a squeeze of lemon.


Salt each fillet. Set aside. Cut out 4 pieces of parchment paper apx 16” x12”.


Place each fillet on the middle of paper and start to fold in as to create borders so liquid doesn't leak out. Put a couple of dabs of butter or olive oil on top of each fillet.


Stack a handful of vegetables over the fish. Pour white wine and any liquid left in bowl from vegetables in each bundle. Continue to wrap each bundle until tightly closed.


Squeeze each bundle at the end with two fingers where fish sits and twist tightly. Repeat on the other side. This creates handle for you to pick up when removing from the oven. Bake for 15 minutes.


Place each bundle in a shallow soup bowl and gently remove fish from paper. Pour remaining liquid over fish. Sprinkle with fresh parsley. Serve immediately.


Cooks Note: Steaming the bundles are a healthy alternative, as steaming keeps nutrients locked in. Roasted potatoes with garlic, fresh chives or parsley go nicely as a side dish.


Preheat oven to 450 and place baking sheet in oven for 10 minutes.

(this technique makes for crispier potatoes)


Add potatoes, herbs and garlic to a medium bowl. Toss with olive oil and season with salt and pepper. Remove sheet pan from oven and lightly coat with olive oil, pour potatoes onto pan.


Reduce heat to 425. Roast for 20 minutes or until tender.

©2018 by Laurie Richardone

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