Best Whole Fish In Fennel Recipes

FISH WITH FENNEL

Steps:

• Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside., In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry., In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside. , In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. , Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.,

ROASTED WHOLE FISH AND FENNEL WITH CRUSHED POTATOES, PERSERVED LEMON, AND CHARMOULA

Steps:

• Mix yogurt, chopped cilantro, and lime juice in small bowl. Season to taste with salt and pepper. Cover and chill.
• Cut 2-inch-long, 1/2-inch-deep slits into outside of both sides of fish, spacing 2 inches apart. Sprinkle fish inside and out with salt and pepper. Place parsley sprigs, thyme sprigs, fennel fronds, and lemon slices in fish cavity. Sprinkle top side of fish with chopped parsley and 1 1/2 teaspoons chopped thyme. Cover and chill at least 1 hour. Do ahead Lime yogurt and fish can be made 1 day ahead. Keep refrigerated.
• Preheat oven to 400°F. Stir fennel seeds in small dry skillet over medium heat until lightly toasted, about 2 minutes. Mix fennel wedges, 2 tablespoons olive oil, toasted fennel seeds, and 1 1/2 teaspoons chopped thyme on rimmed baking sheet; toss. Sprinkle with salt and pepper. Roast until fennel is tender and beginning to brown, stirring often, about 30 minutes. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until heated through, about 10 minutes.
• Place potatoes in large saucepan; fill with enough cold salted water to cover. Bring to boil. Reduce heat; simmer just until potatoes are tender, about 12 minutes. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to baking sheet and cool slightly. Using heel of hand, smash potatoes coarsely. Return potatoes to same saucepan. Add 3 tablespoons olive oil and preserved lemon. Do ahead Can be made 1 hour ahead. Let stand at room temperature.
• Preheat oven to 400°F. Drizzle 2 tablespoons olive oil over fish. Roast fish just until opaque in center, about 30 minutes. Let fish rest 5 minutes.
• Add 1/4 cup reserved potato cooking liquid to potato mixture; stir gently over medium heat until heated through, adding more cooking liquid by tablespoonfuls if mixture is dry, about 5 minutes. Season with salt and pepper.
• Using 2 large metal spatulas, transfer fish to platter. Arrange fennel and potato mixture around. Spoon some Charmoula , then some lime yogurt atop fish. Garnish with cilantro sprigs. Serve with remaining Charmoula and lime yogurt.

WHOLE FISH IN FENNEL

Steps:

• Slice stems and fronds from fennel bulbs and lay on a work surface.
• Rub fish inside and out with 1 tablespoon olive oil and season with salt and pepper. Tuck some fennel stems in fish cavity. Cover fish with remaining fennel stems and fronds. Use butcher's cord to tie fennel to fish, enclosing it. Rub fennel with another tablespoon olive oil. Trim fennel bulbs and slice 1/2-inch thick.
• Heat grill to very hot and oil grates. Place fish in fennel on grill, preferably at least 8 inches from coals or fire. Grill about 15 minutes on one side. Fennel will char.
• While fish grills, place sliced bulbs in a saucepan of boiling, salted water and blanch for 5 minutes. Drain well on paper towel.
• Turn fish and grill about 15 minutes on other side, or until flesh in cavity looks opaque and can easily be separated from the bone when poked with a knife. Remove to a platter and snip off cords.
• Rub fennel slices with remaining 2 tablespoons oil and place on grill. Sear on each side. Season with salt and pepper and sprinkle with the juice of 1/2 lemon. Bone fish and serve, with lemon wedges, additional oil for drizzling and seared fennel alongside.