Fennel makes a wonderfully aromatic complement for fish. The fine,
feathery leaves can be snipped like a herb and used to flavour fish, and
the bulb may may be eaten raw like celery, or braised or sauteed then
added to recipes. All parts have a delicate flavour similar to aniseed.
2 small florence fennel bulbs - about 270 g (91/2 oz) each
butter 2 tablespoons
olive oil 2 tablespoons
onion 1, chopped
garlic 1 clove, crushed
1 Snapper gutted and scaled (about 0.8-1kg after cleaning)
extra virgin olive oil for brushing
lemon 1, quartered
oregano 2 teaspoons chopped lemon wedges to serve
Preheat the oven to 190°C (375°F/Gas 5) and grease a large shallow
ovenproof dish. Finely slice the fennel bulbs, reserving the green
fronds.
Heat the butter and olive oil in a large frying pan and gently cook
the fennel, onion and garlic for 12-15 minutes, or until softened but
not browned, Season with salt and pepper.
Stuff the fish with a heaped tablespoon of the cooked fennel mixture
and a quarter of the fennel fronds. Brush with extra virgin olive oil,
squeeze the lemon over and season well.
Put the remaining fennel fronds and cooked fennel into the dish and
sprinkle with half of the oregano. Arrange the fish on top of the
fennel. Sprinkle the remaining oregano over the fish and cover the dish
loosely with foil. Bake for 25 minutes, or until just cooked through.
Serve with lemon wedges and topped with some of the cooked fennel
mixture.
