The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Barramundi en papillote

You'll need

2 tbsp olive oil 1 small Spanish onion, thinly sliced 1 each red capsicum and yellow capsicum, thinly sliced 2 garlic cloves, finely chopped 100 ml dry white wine 400 gm canned cherry tomatoes 3 thyme sprigs ¼ tsp saffron threads 4 200gm skinless barramundi fillets For drizzling: extra-virgin olive oil Juice and finely grated rind of 1 lemon, plus wedges to serve   Fennel salad 2 baby fennel bulbs, thinly sliced on a mandolin, placed in iced acidulated water, fronds reserved ¼ Spanish onion, thinly sliced 2 tbsp coarsely torn flat-leaf parsley 1½ tbsp extra-virgin olive oil Juice of ½ lemon, or to taste


  • 01
  • Preheat oven to 220C. Heat oil in a large saucepan over medium-high heat, add onion, capsicum and garlic and stir occasionally until tender (5-6 minutes). Add wine, simmer until reduced by half (1-2 minutes), then add tomatoes, thyme and saffron, season to taste and simmer until thick (2-3 minutes). Discard thyme.
  • 02
  • Place 4 large pieces of baking paper on a work surface and spoon capsicum mixture evenly into the centre of each. Top each portion with a fillet of fish, drizzle with oil and lemon juice, scatter with rind, season to taste and fold baking paper over to form parcels, tucking ends under to seal. Transfer to an oven tray and roast until fish is just cooked through (12-15 minutes).
  • 03
  • Meanwhile, for fennel salad, combine drained fennel in a bowl with remaining ingredients, season to taste and toss to combine. Pile on top of fish and serve with lemon wedges.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Oct 2013

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.