We have fennel ready in the garden at the moment. We missed most of the last crop as we didn’t pick it quickly enough and it bolted. One week it was looking perfect and a week later it was shooting for the sky. We can’t make the same mistake this time so it looks like we’re in for a bit of a fennel eating orgy.
Tonights dinner was fennel, which I blanched and the roasted together with baby tomatoes. I had bought some brill in the market so I pan fried the fish and then balanced it on top of the roasted fennel/tomato combo, poured the roasting juices over, then scattered basil on top. We ate it with charlotte potatoes on the side.
Here’s the recipe – you can make it with any white fish, just take the size of the fish into consideration for the cooking time.
About 150-200g fish per person – I used brill
1 medium or 2 smaller pieces fennel per person
7-8 small/cherry tomatoes per person
a good glug of olive oil
salt and pepper
a handful of shredded basil
Pre heat the oven to 200c.
Put a large pot of water on to boil. Wash and trim the fennel bulbs then cut them into halves or quarters lengthwise, depending how big they are. When the water boils add half a tsp salt and the fennel. Cook the fennel for 4-5 minutes then drain, toss in a large glug of olive oil, salt and pepper and put into the oven.Roast for about twenty minutes then add the tomatoes, sprinkle with a little salt and roast for a further twenty minutes.
Ten minutes before the veggies are ready put a heavy pan onto heat. This will probably take about five minutes.Have the fish ready to go, trimmed and seasoned. Pour a little olive oil over each fillet and place oil side down on the hot pan. Cook at a high heat for three-four minutes, depending on the size of your fish then rub the topside with a little olive oil and carefully flip it over. Cook for a further couple of minutes. The fish is cooked when it firms up, i.e. is no longer blobby, so if you have bigger fillet of fish give it a gentle push to feel if it’s ready.
Scatter the basil over the fennel/tomato mix and spoon a heap onto each plate. Balance a piece of fish over the veggies and pour the juices from the pan on top. Serve with lemon wedges.