Prep 10 mins Cook 15 mins Makes Serves 2 Source 28bysamwood.com
Preheat oven to 200°C.
Thinly slice fennel, including fronds (reserving some to serve) and toss with lentils.
Combine olive oil, juice, half of the zest, cardamom and season with salt and pepper.
Set aside 1 tbs and toss the remainder with fennel and lentils.
Divide lentil mixture between both pieces of baking paper. Top with fish, remaining dressing, then season with salt and pepper.
Bring the longer edges of the baking paper together and fold over several times to seal. Fold corners of end in and tuck under the parcel to seal. Bake on a tray for 12-15 minutes (depending on the thickness of your fish).
Open carefully to avoid a steam burn, top with fresh fennel fronds and remaining orange zest to serve.
Energy 1911.92 kJ
Calories 456.65 cal
Sat. Fat 3.13g