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
3 - 4
white fish fillets
fennel bulb, sliced finely
can chopped tomatoes
extra virgin olive oil
garlic cloves, chopped finely
zest of one lemon
a handful chopped italian parsley
a handful chopped basil
In This Recipe
Preheat the Oven to 200°C
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.
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.
To serve, spoon the fillets and sauce on to a plate. Drizzle the gremolata on top.