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Grouper with Fennel en Papillote

Adapted from Le Cordon Bleu at Home
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entree
Cuisine: French
Servings: 2
Author: Angela Roberts


  • 2 each 3/4 lb. Grouper Flounder or Snapper
  • 2 fennel bulbs cut in half
  • 2 tablespoons unsalted butter
  • fresh basil leaves
  • 4 tablespoons dry white wine


  • Trim the fennel, wash, rinse and slice.
  • Melt butter in saucepan with white wine. Add in fennel and braise for ten to twenty minutes or until soft. I usually cover the pan with a lid.
  • Arrange parchment paper. Place fish over the fennel. and add in basil leaves. Wrap and bake from 10 to 20 minutes.