Fish Baked in Fennel

Preheat oven to 180C or 160C fan-forced.

Cut 3 deep slashes in both sides of each fish. Mash garlic with salt and pepper with a fork on the chopping board. Divide garlic mixture between slashes on fish. For each fish, lay 2 sheets of baking paper, overlapping slightly, on the bench.

Cut fennel fronds away from the bulbs; place half the fronds in the centre of each stack of baking paper. Thinly peel zest from lemons and divide zest strips over fennel. Place one fish on top of the fennel in each parcel. Drizzle each fish with a little olive oil. Wrap baking paper tightly around fish; tying tightly with kitchen string. Repeat with second fish. For a more secure parcel, wrap in foil too.

Transfer to a large baking dish; bake in preheated oven 30 minutes or until cooked through.

Meanwhile, thinly slice fennel bulbs and onion using a mandolin, vegetable peeler or very sharp knife. Combine in a large bowl.

Using a very sharp knife, cut peel off lemons, making sure all pith is removed. Segment the lemons into the fennel and onion mixture.

Toss with a little salt, pepper, sugar and olive oil to taste.

Just before serving toss parsley leaves through salad. Open fish parcels and remove paper and fennel fronds; serve with salad.

Fish can also be flaked once cooled, and tossed through the salad for an alternative method of serving.