Baked Whitefish with Fennel
4 servings
30 minutes - 10 minutes prep time
1 1 kilo (2 pound) whitefish with head, tail and guts removed
6 to 8 large sprigs of fennel
4 to 6 dried red chiles
1 teaspoon sea salt
1 teaspoon black peppercorns, crushed
Preheat the oven to 400°F. Wash the fish under cold water, and drain well. Lightly butter a baking dish. Lay down several sprigs of fennel, sprinkle with a little salt and pepper, and put the fish on top. Put a few more sprigs of fennel, and the dried chiles in the cavity of the fish, along with more salt and pepper. Sprinkle the remaining salt and pepper over the fish and top with the last sprig or two of fennel.
Bake the fish for 10 to 15 minutes per inch of the thickest part of the fish. Remove the fennel and chiles before serving the fish.
30 minutes - 10 minutes prep time
1 1 kilo (2 pound) whitefish with head, tail and guts removed
6 to 8 large sprigs of fennel
4 to 6 dried red chiles
1 teaspoon sea salt
1 teaspoon black peppercorns, crushed
Preheat the oven to 400°F. Wash the fish under cold water, and drain well. Lightly butter a baking dish. Lay down several sprigs of fennel, sprinkle with a little salt and pepper, and put the fish on top. Put a few more sprigs of fennel, and the dried chiles in the cavity of the fish, along with more salt and pepper. Sprinkle the remaining salt and pepper over the fish and top with the last sprig or two of fennel.
Bake the fish for 10 to 15 minutes per inch of the thickest part of the fish. Remove the fennel and chiles before serving the fish.
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