with Fennel and Potatoes
|Saturated Fat Acids||1.1 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Trim stalks from fennel. Rinse bulbs, dry and cut into thin strips.
Peel the potato and cut into 1 cm (approximately 1-inch) cubes.
Add diced potatoes to a pot of boiling salted water and cook 7 minutes.
After 4 minutes, add fennel strips to the potatoes.
Drain the vegetables, run under cold water to stop the cooking and drain well.
Meanwhile, rinse lemon in hot water and wipe dry. Finely grate the zest and juice the lemon. Rinse basil, shake dry, pluck leaves and cut into very thin strips.
Cut out 6 pieces of foil (each 30 x 30 cm or approximately 12 x 12 inches). Drizzle each piece with 1 teaspoon olive oil.
Rinse the halibut, pat dry and place on the foil pieces. Season with salt and pepper.
Divide vegetables among fish pieces and season lightly with salt and pepper.
Top each portion with lemon juice, lemon zest and basil.
Fold up foil into a packet, sealing the edges.
Cook packets on a medium-hot grill, without turning, for 10 minutes (fish will be opaque throughout). Open packets carefully before serving.