Halibut in a bag with Fennel, Tomatoes, Olives and Basil with Mushroom Spring Rolls

Method for Halibut:

First cook the fennel in water for 5 minutes, refresh and dry. 

Cut 4 sheets of thick aluminium foil at least 25 cm square.  Put 1 tablespoon olive oil in the centre of the foil.  Make a bed of sliced tomato, then divide the fennel on each one, season with salt and pepper, top with the halibut and  season with salt and pepper again, then sprinkle the black olives and thyme and basil, fold over the foil and crimp all around, making sure you seal well. 

Put the foil bags onto a dry frying pan and cook for 2 minutes, now add to the oven for a further 8 minutes. 

Method for Springrolls:

First clean the wild mushrooms, finely chop and soften them in 60g. butter in a pan, then drain well, season and allow to cool.  Soften the shallots in the olive oil, now add the ginger and garlic, continue cooking for a further 1 minute.  Drain the liquid, season well, allow to cool and add to the mushrooms. 

Take a sheet of phyllo , butter, place another sheet on top, and cut into four squares.  Put a very small bit of the mixture on one point, bring in the sides and then roll.  Put onto a baking tray.  Finish the rest of the mixture, now brush the tops with butter and bake in the oven for 15 minutes approximately.  Serve with the halibut in a bag.