Fennel is a fragrant , wispy-leaved plant with a distinctive flavour and a reputation for soothing coughs and sore throats. Fennel complements fish dishes perfectly and, to celebrate this Easter Friday, we came across this great recipe of baked fish with fennel. Enjoy it!
500 g potatoes
2 large fennel bulbs, trimmed, cut into thin wedges
2 teaspoons olive oil
250 g punnet cherry tomatoes, halved
4 cups fresh broccoli, broken into florets
1 tablespoon balsamic vinegar
3 parsnips, peeled, cored and chopped
4 (about 125 g each) white fish fillets
2 tablespoons fresh oreganum leaves
Preheat the oven to 200°C. Prick the potatoes all over with a fork, wrap each one in a sheet of paper towel and cook in the microwave oven on 100 percent power for about five minutes until softened (if the potatoes don’t ‘give’ when squeezed gently – press carefully, as they are hot – then cook them for a few more seconds). Cool slightly and halve.
Place the potato halves and fennel on a large baking tray. Drizzle with the oil and season to taste. Bake for 25–30 minutes or until potatoes start to turn golden. Add the tomatoes. Pour a little balsamic vinegar over the tomatoes and bake for a further five minutes.
Place the fish on top of the potato mixture. Sprinkle with half the oreganum. Bake for a further 8–10 minutes or until the fish flakes easily when you insert a fork into thickest part.
Divide into four servings and drizzle with the pan juices. Garnish with the remaining oreganum.