Baby Leek And Fennel Fish Packets With Fried Cauliflower

• 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

1. Preheat the oven to 400u0b0F.
2. 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.
3. Bake for about 15 mins or until the fish is cooked to desired doneness.
4. 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.
5. Discard the foil from the packets. Serve the fish on the cauliflower.

white fillets, fennel bulb, baby leeks, butter, vegetable oil, cauliflower

Taken from recipes-plus.com/api/v2.0/recipes/37487 (may not work)