Author Notes: Last night we were gifted some fresh Terakihi fillets, and I wanted to cook them as soon a possible. As the flesh of Terakihi is quite firm, by baking the fish in sauce this is a great way to stop it from drying out too much. Baking the fillets in fennel adds a lovely freshness to the rich tomato flavor, and when topped with gremolata it adds a lovely zesty touch. —Eleanor Ozich
Serves: 3 – 4
Ingredients
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6-8
white fish fillets
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1
fennel bulb, sliced finely
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1
can chopped tomatoes
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4
tablespoons extra virgin olive oil
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2
garlic cloves, chopped finely
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zest of one lemon
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a handful chopped italian parsley
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a handful chopped basil
Directions
- Preheat the Oven to 200°C
- Lay the fish fillets in a baking dish and cover with the canned tomatoes. Sprinkle with salt and pepper and then layer the sliced fennel on top. Pop in to the oven for about 15-20 minutes or until the fish is falling apart. Discard the fennel.
- While the fish is baking, make the gremolata. In a pestle and mortar, add the oil, garlic, lemon zest, parsley and basil. Add a pinch of salt and pepper. Pound well in to a paste.
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To serve, spoon the fillets and sauce on to a plate. Drizzle the gremolata on top.
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/01c1ec6e-c534-4fb5-b867-77f8bd82a60b--IMG_1430.JPG "Fennel baked fish topped with parsley gremolata 2")
