Method

• 1.
  Bring the snapper to room temperature. Place potatoes in a pan of salted water. Bring to the boil over high heat, then reduce heat to medium. Simmer for 20 minutes or until just tender. Drain and cool. Slice in half lengthways.
• 2.
  Preheat oven to 210°C. Cut 3 sheets of foil, approximately 30x75cm. Lay two sheets on a work surface, overlapping slightly, to create a rectangle shape. Lay the third piece on the centre of the other two. Cover the foil with baking paper and transfer to wire rack on a large baking tray. (The wire rack helps heat circulation.)
• 3.
  Rinse fish inside and out and pat dry. Make 4-5 parallel cuts, 1cm deep, in the thickest part of the fish on both sides. Stuff the cavity with herbs and lemon.
• 4.
  In a medium bowl, combine pipis, tomatoes, onion, garlic, wine and oil.
• 5.
  Place potatoes, sliced side down, in the middle of paper-lined foil on the wire rack on the baking tray. Top with fennel. Place fish on top and season. Scatter over pipi mixture. Seal the edges of paper and foil to enclose all in a parcel. Bake for 40 minutes or until fish is just cooked. Serve.