Friday, April 17, 2009

F2: Fennel Fish

Welcome again to Friday's Feast. Today I'll be sharing one of my recipes. If you don't know what Friday's Feast is all about, please read the Friday's Feast page for a more detailed explanation. If you want to join in on the feast, be sure to leave a comment and include the URL to your post so I and others can know of your contribution.

Participants in this weeks Feast are as follows:

With inspirations from petit poisson

Whenever I cook fish in the oven I typically use onions and butter. In order to be more health conscious I have modified this technique to use fennel instead of onions and olive oil instead of butter. This recipe can be adapted for any type of fish… but I would suggest using a white fish such as halibut or cod— as salmon may compete too much with the fennel.

Fennel Fish:
1 large pan with a lid (large enough to hold all the fish).
4-6 fish fillets (depending on size).
1 fennel bulb (stalks included).
2 T Olive oil
1 serving platter (Optional).
  1. Preheat the oven to 350°.
  2. Cut the tops of the fennel off and set aside.
  3. Chop the rest of the fennel into medium size chunks and place in pan.
  4. Place the fish on top of the fennel bed in the pan.
  5. Brush the olive oil onto the fish.
  6. Cover pan and cook for 30 minutes.
  7. Remove the pan from the oven.
  8. If you choose to serve on a platter…
    1. Place half of the fennel tops on the bottom of the platter.
    2. Remove the cooked fennel from the pan and place on the patter.
    3. Remove the fish from the pan and place on top of the cooked fennel on the platter.
    4. Place the remaining fennel tops on top of the fish.
  9. … otherwise place the fennel tops on top of the fish in the pan.
  10. Enjoy.
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