Barbecued black bream with fennel and lemongrass recipe

1. 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. 2

   Cut the banana leaf into quarters and place one-quarter in the centre of the paper.

3. 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. 4

   Season with salt and wrap up tightly.

5. 5

   Repeat to make 3 more parcels.

6. 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. 7

   To check if the fish is cooked, remove a parcel and press gently down on the fish it should give way.

8. 8

   Unwrap the fish and discard the foil and paper.

9. 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. 10

    A great summer lunch.

* Per serving · 4 servings · Values may vary.

No additional tips available.