This recipe provides a delicious golden broth as well as moist tasty fish; the fennel adds a delicious mild aniseed flavour and the saffron contributes a heady aroma. It would also make a delicious soup for 6 people with the fish cut into bite-sized chunks.


  • 1 tablespoon extra virgin olive oil

  • 1 brown onion, diced

  • 1 bulb baby fennel, diced, fronds chopped and reserved for garnish

  • 2 cloves garlic, finely sliced

  • ½ teaspoon fennel seeds

  • Salt flakes and freshly ground black pepper, to taste

  • ½ cup dry white wine

  • 3 cups fish stock

  • Large pinch saffron threads

  • 2 large ripe tomatoes, seeded and chopped

  • 4 x 180g pieces Blue-eye Trevalla fillet, skin off, bones removed

  • Crusty bread, to serve


  • 1.

    Firstly, preheat oven to 180°C. Then heat a heavy baking dish on the stovetop over a medium heat. Add olive oil, onion, chopped fennel bulb, garlic, fennel seeds, salt and pepper and cook, stirring occasionally, until the onions are translucent and soft. Add wine, cook for a couple of minutes, then add stock, saffron and tomato. Place the fish in the baking dish, cover tightly with foil and place in the oven.

  • 2.

    After 5 minutes, turn the fish, cover and return to the oven for a further 2 minutes or until flesh flakes easily when tested with a fork.

  • 3.

    Place the vegetables in the centre of deep plates or wide bowls. Stir fennel fronds through cooking liquid. Place a fillet on top of the vegetables and spoon some of the cooking liquid over the fish. Serve immediately with crusty bread.


Alternative species: Coral Trout, Emperor, Goldband Snapper, Hapuku, Ling, Salmon.

Recipe supplied by Sydney Seafood School.

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