SALMON WITH FENNEL BAKED IN PARCHMENT
This recipe ranks among Elise Bauer’s fennel favorites on her website, SimplyRecipes.com, which also features a video on how to wrap fish in parchment for baking. Dry white wine may be substituted for the lemon juice.
Four 12-by-18-inch pieces of parchment paper or aluminum foil
1 fennel bulb, sliced paper thin
Four 6-ounce portions of fresh salmon fillets (skinless is best)
Lemon juice (to taste)
Freshly ground black pepper