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.
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.
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.
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.
Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes, advice on seafood purchasing, storage and cooking, species information and answers to frequently asked seafood questions.
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