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).
- Preheat the oven to 350°.
- Cut the tops of the fennel off and set aside.
- Chop the rest of the fennel into medium size chunks and place in pan.
- Place the fish on top of the fennel bed in the pan.
- Brush the olive oil onto the fish.
- Cover pan and cook for 30 minutes.
- Remove the pan from the oven.
- If you choose to serve on a platter…
- Place half of the fennel tops on the bottom of the platter.
- Remove the cooked fennel from the pan and place on the patter.
- Remove the fish from the pan and place on top of the cooked fennel on the platter.
- Place the remaining fennel tops on top of the fish.
- … otherwise place the fennel tops on top of the fish in the pan.