- 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
- 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
- 1Preheat 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.
- 2Place 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).
- 3Meanwhile, 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.