Serves 4 – the fish stays moist and this provides a meal packed with different vegetables cooked gently to retain plenty of flavour.
600-800 grams of sustainably fished white fish – Pollack, Coley, Bass, Bream, Red Fish (which despite its name is still white!)
4 tender (inner) celery stems, sliced vertically into thin strips
Half a fennel bulb sliced thinly into strips
One Broccoli Stem Cut right at the top of the “trunk” and thinly sliced into strips
Anchovy fillets, sliced vertically – I use 8-12
Capers, 4 teaspoons roughly chopped
2 garlic cloves, crushed or very finely chopped
A sprinkle of fennel seeds
2-4 tablespoons of olive oil
Take all the ingredients save the fish, and mix together in a bowl with HALF the oil. Season with a little pepper.
If not already done, cut the fish into 4 pieces and then rub the surface of the fish with the remaining oil.
Take some kitchen foil and tear off one large rectangle. Put all the fish in it and then sprinkle over the other ingredients – sharing it out equally between each piece of fish. Then gently fold up the foil around the fish so that it is crimped shut at the top but there is room for moisture to circulate within the parcel during cooking.
Cook at 180 degrees C for 15 minutes until the fish is just cooked and the vegetables still bright.
Serve with the rest of the broccoli head and a helping of new or sweet potatoes.