A few days ago I posted a recipe of Mushroom Truffle Pasta that I made for our dinner when I was in Virginia. My cousin La made this Baked Fish with Fennel.
Before this dinner I’ve never tried fresh fennel. I’ve used fennel seeds with its aromatic anise like flavor for making Italian sausage. Fresh fennel had a very mild smell, nothing like fennel seeds.
Cut off the top fronds and reserve. Slice the fennel lengthwise, remove the core and slice thinly crosswise.
Place in an oiled baking dish and sprinkle with salt. Add the sliced onions.
Cover with foil and bake in the oven until soft.
Wash the fish, dry and season with salt and pepper.
When the fennel is soft add in 1/2 cup wine.
Place the fish skin side up on top of the fennel. Bake until fish is cooked.
Flip the fish over and top with some chopped fennel fronds for more flavor. The fish had an amazing clean and fresh flavor. The fennel was soft yet retained some crispness.
Baked Fish with Fennel
1 fennel bulb, halved lengthwise, cored, thinly sliced crosswise, fronds reserved
1/2 onion sliced
1 striped bass or fresh fish of your choice
1/2 cup white wine
salt and pepper to taste
1. Preheat oven to 425°F. Brush a 15 x 10 x 2-inch baking dish liberally with olive oil. Arrange the sliced fennel and onions in the baking dish. Cover with foil and bake for 5-10 minutes til soft.
2. Rub fish with 1 tablespoon oil and sprinkle with salt and pepper. Arrange fish on top of the fennel. Drizzle with 1/2 cup white wine and lemon juice. Cover tightly with foil. Bake until fish is almost cooked through. Allow 6-12 minutes per inch of fish or until fish is tender and opaque.
3. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.