A healthy, savory baked fish with fennel and tomatoes and sauce that will leave your guests salivating for more.
Author: Lucy Brewer
4cupsthinly sliced fennel bulb(about 3 small bulbs)
1cupdry white wine
4tablespoonsfresh flat-leaf parsleychopped
1tablespoongrated orange rind
28-oz.canwhole tomatoes, drained and chopped
6filletsfirm white fishabout 6 ounces each
Salt and pepper to taste for sprinkling
A little olive oil for drizzling
¼cupextra virgin olive oil
¼cupfresh lemon juice
2tablespoonschopped fresh oregano
2tablespoonschopped fresh parsley
3garlic clovesfinely minced
Freshly ground black pepper to taste
Preheat oven to 450°. Toss fennel with ½ tablespoon olive oil, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon oregano and the lemon zest and roast at 450 for about thirty minutes, or until lightly browned and tender.
In a large skillet, heat ½ tablespoon olive oil and add fennel seeds and garlic. Saute 1 minute then add tomatoes, wine, parsley, orange rind, 1 ½ teaspoons oregano, ½ teaspoon salt and ½ teaspoon pepper. Bring to a boil, reduce heat and simmer for about ten minutes.
Sprinkle fillets with salt and pepper and drizzle a little olive oil on top – probably about 1 teaspoon. Spread fillets over the fennel and pour tomato mixture over the fillets.
At this point, you can cover and place in the fridge until ready to finish. Take the dish out of the fridge at least thirty minutes prior to finishing so it can come to room temperature.
Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Serve with Salmoriglio Sauce.
Whisk olive oil slowly into lemon juice then whisk in the other ingredients.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.