Fish Baked In Vine Leaves With Fennel And Lemon Recipes

FISH BAKED IN VINE LEAVES

Steps:

• In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.
• Preheat the oven to 400 degrees.
• Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a half lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it, seamside down, in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.
• Bake 20 to 30 minutes, until the fish is opaque throughout; open one package to check for doneness. Immediately transfer to serving plates and have guests unwrap the fish at the table.

WHOLE ROASTED FISH WITH FENNEL

Steps:

• Preheat oven to 400 degrees with rack in center. Heat olive oil in a small skillet over medium-high heat; add julienned fennel, shallots, and half the garlic. Cook, covered, until just tender, about 10 minutes. Using a slotted spoon, transfer fennel mixture to a bowl, reserving oil in pan; season with salt and pepper. Stir in parsley; set aside.
• Place fish in an oiled shallow baking dish large enough to hold fish. Spread fish open, and transfer fennel mixture to center of fish. Sprinkle with lime juice, and close fish. Tie together crosswise in 2 or 3 places using kitchen twine.
• Season fish with salt and pepper; rub with remaining garlic. Pour reserved oil over fish; cover with fennel stalks and fronds. Pour in white wine.
• Bake fish, basting often with juices from pan, until flesh is opaque and flakes slightly, about 10 minutes per inch of thickness. Remove strings. Transfer to a large serving platter; garnish with watercress. Serve immediately.

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.,

SEA BASS WITH FENNEL, LEMON & SPICES

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix all the spices together. Brush a large square of foil with the oil, then scatter over the fennel. Sprinkle with a third of the spices, half the chilli and some seasoning. Rub the remaining spices and chilli all over the fish and in the cavity, put the fish on top of the fennel and stuff with the lemon slices.
• Bring the edges of the foil together and scrunch well to seal. Place the parcel on a baking tray and cook for 15 mins. Unwrap, scatter with coriander and serve with lemon wedges, if you like.

EASY BAKED FISH WITH LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
• Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.