PHRIDAY PHEAST #5 – PHISH ‘N’ PHENNEL 0

The other night I cooked a beautiful piece of Ling with Asian vegetables, soy, ginger and chilli en papillote. It was DELICIOUSSSSSSSSSSS!! My friend J was here and shared the meal…..she (said she) loved it!!

…….But she’s a lovely, loyal, dear friend…..Look, it actually WAS delicious, but she started talking about a similar dish she’d had, same concept, but more meditteranearn style…..and that convo gave me the idea for this weeks PHRIDAY PHEAST!

Fish in the oven with Caramelised Fennel, Lemon, Orgeano and Baby Tomatoes.

This dish is SERIOUSLY delicious. I URGE you to try it. It’s SO SO SO SO SO easy and the flavours are just superb!

INGREDIENTS

2 large pieces white fish (I use Ling as it has a very mild flavour)
Olive Oil
Salt
Pepper
Freshly dried Oregano
3 cloves garlic – crushed
2 lemons (juiced and then rind from 1 only)
1 teaspoon butter
1 large bulb fennel
20 baby tomatoes (I use mini roma ones)

The first step is to make the caramelised fennel. In a pan, heat about 1/4 cup olive oil, then add thinly sliced fennel and crushed garlic and toss around.

Once this has been cooking off for about 5 mins (with you continuously stirring), add salt, pepper, oregano, lemon juice and lemon rind. Contiue to stir.

Next add the butter.

Cook for a further 10 or so minutes, or until the fennel is soft, with no crunch at all.

Create 2 aluminium foil ‘baskets’ by ripping off large sheets of foil and folding up the edges. Place these side by side in an oven proof dish.

Add fish to parcels.

Season fish.

Add cooled fennel mixture to the top of the fish.

Add baby tomatoes, halve, on top of this.

Seal the parcels up very tightly by folding edges over. You don’t want any steam to escape.

Place in oven 200 deg cel for aboutttttttttttttttttttttt 25 – 40 mins – I say 25 – 40 mins because it totally depends on the sizie of your fish. 25 mins will cook a 150/200g piece of fish perfectly.

Take out of the oven.

Serve on a bed of cous cous (I literally pour boiling vegetable stock mixed with a small amount of lemon juice over my cous cous to cook it. Once liquid is poured on cous cous, cover it with a tea towel and it’s done in 20 seconds!!!)

When you open the parcel make sure to pour all the juices from it over the cous cous and then place the fish, fennel and tomatoes neatly on top.

Top with a little more of the oregano.

I think this is one of my most delicious dinners of recent time!

ENJOY!