Ingredients

455g (1lb) herring fillets
1 small fennel bulb, thinly sliced
Half a small red onion, sliced
2 x 15ml (2 tablespoons) olive oil
salt and pepper
1 x 15ml spoon (1 tablespoon) balsamic vinegar
1 x 15ml spoon (1 tablespoon) fresh chopped coriander
pinch brown sugar

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX) 290 Kilocalories; 21g Protein; 23g Fat; 1g Carbohydrate; 1g Fibre.

Method

Preheat the oven to 190°C/ 375°F/ Gas Mark 5

Lay the fish onto a large square of baking parchment or foil.

Add the fennel, onion, oil, seasoning, vinegar, coriander and sugar.

Fold the baking parchment or foil to make a parcel and place onto a baking tray.

Cook for 15-20 minutes and serve with potato salad.

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