Best Whole Roasted Fish With Fennel Recipes

WHOLE ROAST FISH WITH LEMON AND FENNEL

Whole Roast Fish with Lemon and Fennel image

This recipe is works well with rockfish, cod and branzino, which are all white-fleshed fish with a thick main backbone (which releases flavorful juices as it cooks) and very few bones in the flesh. We like to finish this with chimichurri (or a salsa verde) spooned on top, but it's just as delicious without.

Provided by Bruce Cole

Categories seafood

Time 25m

Number Of Ingredients 17

Ingredients

1 whole rockfish or branzino, 2 lbs, gutted and scaled
2 tablespoons kosher salt
1 lemon thinly sliced, 4 slices cut in half
1 bunch fennel fronds
2 tablespoons olive oil
2 teaspoons flaky sea salt, such as Maldon
2 teaspoons coarsely ground black pepper
3/4 cup parsley leaves, chopped
3/4 cup cilantro leaves, chopped
2 tablespoons fresh oregano, chopped (or substitute 1 tablespoon dried)
1/2 shallot, minced
1 clove garlic, minced
1 teaspoon smoked paprika
½ cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 450°.
Put the fish on a baking sheet (we put ours atop a baking rack). Make 3-4 crosswise slashes down to the bone on each side of the fish. Season both sides generously with kosher salt, rubbing salt into each of the slashes. Stuff each slash with 1/2 of a lemon slice and a couple sprigs of fennel. Stuff the cavity of the fish with remaining fennel and lemon slices.
Rub both sides of the fish with olive oil and shower with the sea salt and black pepper.
Roast for 20 minutes or until the flesh is 145ºF.
(adapted from the Gjelina cookbook)
Combine everything but the vinegar in a small bowl and set aside for flavors to meld, about 15 minutes.
Just before serving, stir in the vinegar and then spoon over the fish.

Nutrition Facts : ServingSize 4

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

Roasted Whole Fish and Fennel with Crushed Potatoes, Perserved Lemon, and Charmoula image

Provided by Suzanne Goin

Categories Potato Roast Yogurt Lemon Bass Fennel Thyme Parsley Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

1 cup plain whole-milk yogurt (preferably Greek-style)
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
1 (3- to 4-pound) whole black bass with head and tail, gutted, scaled, rinsed
1/2 bunch fresh Italian parsley sprigs plus 2 tablespoons chopped fresh Italian parsley
1/2 bunch fresh thyme sprigs plus 3 teaspoons chopped fresh thyme, divided
1/3 cup coarsely chopped fresh fennel fronds
1 lemon, thinly sliced
2 teaspoons fennel seeds
2 medium fresh fennel bulbs, trimmed, cut into 1/2-inch-thick wedges
7 tablespoons extra-virgin olive oil, divided
1 1/2 pounds small fingerling potatoes
2 tablespoons chopped preserved lemon
Charmoula
Fresh cilantro sprigs

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.

BRAISED FISH WITH FENNEL AND TOMATO

Braised Fish with Fennel and Tomato image

Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup dry white wine
1/4 cup water
1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
3 to 4 garlic cloves, peeled and thinly sliced
4 thin lemon slices (see note, below)
Coarse salt and freshly ground pepper
4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper (see note, below)

Steps:

Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
Braise Fish: Sprinkle both sides of the fish with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce. Cover and simmer until fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
Serve:Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil, and sprinkle with pepper.