Foil-baked fish fillets with fennel, ginger and chilli from River Cottage Every Day (page 150) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute groundnut oil for sunflower oil.

  • Zosia on April 27, 2016

    I used grouper which worked beautifully with the Asian flavours and the sauce that was generated was delicious tossed with some noodles.

  • GardenerKaren on March 13, 2013

    Our fennel was pretty big/mature so I used just half a bulb - plenty. It would have benefitted from cooking longer to start with.

  • GardenerKaren on March 13, 2013

    I didn't have a fresh chilli so used a generous teaspoon of crushed chilli instead - it was maybe a bit too hot/overpowering!

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