Recipe by Bergy
Fennel has a slightly licorice taste and the combination of this with the mushrooms and tomatoe & fish gives an almost haunting flavor.
Top Review by valsh
I love this recipe and make it about once a month.The only thing I changed would be using the juice of the lemon instead of the slices. Oh, and just chop up about a half head of garlic(small) and I put most in the bottom of the pan then a little over the fish.
- 1360.77-2267.96 g red snapper, gilled,gutted and scales removed ("or" other firm flesh white fish)
- 4.92 ml salt
- 3 clove garlic, slivered thinly
- 59.14 ml olive oil
- 1 lemon, thinly sliced
- 453.59 g fresh fennel, root cut off and outer stalk removed if necessary,feathery tops reserved
- 453.59 g mushroom
- 236.59 ml chopped tomato
- 236.59 ml dry white wine or 236.59 ml vegetable stock
- fresh ground pepper
Directions See How It's Made
- Rinse the fish well.
- Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.
- Heat oven to 450 degrees F.
- Push half the garlic slivers into the gashes.
- Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.
- Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.
- Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.
- Add salt& pepper and the remaining fennel.
- Cover with aluminium foil and back for 20-30 minutes.
- Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.
- To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.