A question about a recipe: Whole Baked Fish in Sea Salt with Parsley Gremolata

I have a question about the ingredient "Fennel fronds from one bulb, halved lengthwise" on the recipe "Whole Baked Fish in Sea Salt with Parsley Gremolata" from TasteFood.
You don't use the white part of the fennel at all? I already disposed of many of the fronds when I washed the fennel. . . oops.

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inpatskitchen
inpatskitchen March 5, 2012

I've never made this chefstacey but it looks to me that the fennel fronds are there as a flavor enhancer. I would just place a few thin slices of the bulb in the cavity and then discard after you filet the fish

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TasteFood
TasteFood March 5, 2012

You can absolutely use the white part of the fennel!

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