Baby Leek And Fennel Fish Packets With Fried Cauliflower - cooking recipe

Ingredients

4 None firm white fillets, with skin on (6-7 oz each)
1/2 medium fennel bulb, trimmed and thinly sliced
4 None baby leeks, quartered lengthwise
2 tbsp butter, melted
None None Vegetable oil, for deep-frying
1 medium cauliflower, cut into florets

Preparation

Preheat the oven to 400\u00b0F.
Place each fish fillet on a square of oiled foil large enough to completely enclose the fish. Top each fillet with a quarter of the fennel and a quarter of the leek. Drizzle with butter. Gather the corners of the foil squares together above the fish and twist to enclose securely. Place the packets on a baking pan.
Bake for about 15 mins or until the fish is cooked to desired doneness.
Meanwhile, heat the oil in a wok on medium-high heat. Deep-fry the cauliflower, in batches, until browned and crisp. Drain on paper towels.
Discard the foil from the packets. Serve the fish on the cauliflower.