A fragrant parcel of baked fish seasoned with herbs and lemon, all rounded off with a fruity, nutty dessert
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here is something so simple but so delicious about a parcel of fish. Like unwrapping an edible present, the smell hits you before anything else, which in this case is fennel, thyme and lemon. It is a delicate way to cook fish, so the sauce needs to have some character, and basil, olives and lemon with a slick of olive oil make a beautiful, late-summer seasoning. Round off the feast with a blackberry and crisp almond pastry slice that tastes all the better if you forage your own fruit.
The sharp acidity of the lemon and olive herb salsa is stunning with the gently baked fish.
Prep 15 min
