Bacon and Fennel Baked Fish



Prep Time

15 mins

Cook Time

20 mins


  • Ingredients

  • 2 x 180g (6.3 oz) white fish fillets

  • 1/2 small fennel bulb, halved and sliced thinly

  • 1/2 small brown onion, thinly sliced

  • 2 cloves garlic, peeled and finely sliced

  • 6 sprigs fresh thyme

  • 4 rashers bacon, roughly chopped

  • olive oil

  • Sea salt flakes and fresh ground black pepper


Little foiled parcels of baked fish that are quick to prepare and have a delicious, light and subtle flavour.

Pairs well with …..

Oven Roasted tomatoes

Hints and tips:

Substitute the fish for chicken breast.

Preheat oven to 220C (425F)

Tear off a piece of tin foil large enough to wrap the fish into a parcel.

Place a layer of fennel in the centre of the foil length ways, roughly the length of the fish fillet, followed by a layer of onion and then garlic.

Place the fish fillet on the vegetables and season with salt and pepper, drizzle with a little olive oil. Place sprigs of thyme on the fish and top with the bacon. Repeat with the other fish fillet.

Fold the tin foil over the fish length ways and seal. Then fold the ends over and seal, to make a little parcel.

Place the parcels in a baking dish and in the oven, bake for 20 minutes, or until the fish is cooked through. Check with a fork, if the fish flakes away easily, it is ready.