Grouper with Fennel en Papillote
Adapted from Le Cordon Bleu at Home
Servings: 2
Ingredients
- 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
Instructions
- 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.