Fennel baked fish topped with parsley gremolata

By Eleanor Ozich
September 23, 2012
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Author Notes:

Last night we were gifted some fresh Terakihi fillets, and I wanted to cook them as soon a possible. As the flesh of Terakihi is quite firm, by baking the fish in sauce this is a great way to stop it from drying out too much. Baking the fillets in fennel adds a lovely freshness to the rich tomato flavor, and when topped with gremolata it adds a lovely zesty touch.

Eleanor Ozich

Serves: 3 - 4

  • 6-8 white fish fillets
  • 1 fennel bulb, sliced finely
  • 1 can chopped tomatoes
  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, chopped finely
  • zest of one lemon
  • a handful chopped italian parsley
  • a handful chopped basil
  1. Preheat the Oven to 200°C
  2. Lay the fish fillets in a baking dish and cover with the canned tomatoes. Sprinkle with salt and pepper and then layer the sliced fennel on top. Pop in to the oven for about 15-20 minutes or until the fish is falling apart. Discard the fennel.
  3. While the fish is baking, make the gremolata. In a pestle and mortar, add the oil, garlic, lemon zest, parsley and basil. Add a pinch of salt and pepper. Pound well in to a paste.
  4. To serve, spoon the fillets and sauce on to a plate. Drizzle the gremolata on top. www.mapetitekitchen.blogspot.com

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