Barbecued black bream with fennel and lemongrass recipe

• 4 x 500g black sea bream (or, even better, gilthead bream when in season)
• 2 stems lemongrass
• 2 heads fennel
• 0.5 bunch dill
• 1 glug good-quality olive oil
• 1 banana leaf
• 4 star anise
• 1 pinch sea salt

1. Lay a sheet of foil on the work surface, add a splash of cold water and then place a sheet of parchment paper on top.
2. Cut the banana leaf into quarters and place one-quarter in the centre of the paper.
3. Place a fish on top of the banana leaf and put 1 star anise in the cavity with one-quarter of the fennel, lemongrass and dill mix.
4. Season with salt and wrap up tightly.
5. Repeat to make 3 more parcels.
6. Place the parcels on the grid of the barbecue over a medium heat and cook for 12 minutes, turning the parcels over halfway.
7. To check if the fish is cooked, remove a parcel and press gently down on the fish it should give way.
8. Unwrap the fish and discard the foil and paper.
9. Serve the fish on the pieces of banana leaf in the centre of the table, with a salad of raw sliced fennel, cherry tomatoes and black olives.
10. A great summer lunch.

lemongrass, fennel, dill, olive oil, banana leaf, anise, salt

Taken from www.lovefood.com/guide/recipes/21642/barbecued-black-bream-with-fennel-and-lemongrass-recipe (may not work)