Grouper with Fennel en Papillote
Adapted from Le Cordon Bleu at Home
- 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.