Fish with Fennel
I have been wanting to share this recipe for some time and thought it's Friday so what better day of the week for a fish recipe. I have deeply ingrained the notion that Friday dinner should be fish. And I suppose it is not surprising since fish has being making an appearance at the dinner table of Catholics, Christians and Jews for a very long time.
I enjoy cooking with fennel it adds such a lovely flavour to dishes and I also enjoy it in juices and salads. It doesn't hurt that it is also very good to eat, rich in vitamin C and fibre and known to aid digestive discomfort.
This recipe is fool proof like the Fish Tagine I posted a while back it's hard to mess up fish when you prepare it this way. If you make extra it also makes a nice leftover lunch meal. This recipe works well with most fish I usually use hake or silver fish.
What you Need
1 firm fish, filleted skin on or off
1 onion sliced
1 bulb of fennel sliced
1 tablespoon fennel tops finely chopped
Extra Virgin olive oil or butter
1/3 glass of dry white wine or water if you are doing Dry January
Saute the onion and fennel in the olive oil or butter, give it enough time to get soft and translucent but don't let it brown you can add a bit of water to stop this from happening. Add the seasoned fish fillets and pour in the wine or water with a little lemon juice. You need just enough to cover the bottom of the pan. Put the lid on and let poach about 10 - 15 minutes you can check by gently flaking the thicker end of the filet. If it gets too dry add a bit more liquid. Add the chopped fennel tops and serve.
I usually have it with cauliflower/potato mash, a floret of steamed cauliflower and one cooked potato add butter, salt and pepper and blend until smooth. And a good side order of steamed green beans dressed in sea salt and olive oil.
See I told you it was simple, enjoy!