June 2010Fennel Baked Fish
8 servings
1/4cup olive oil
1/2 tsp. ground coriander seed
2 large bulbs fresh fennel, stems removed, medium dice
36 large green seedless grapes, halved
1 lemon, juice only
Salt & pepper to taste
8 6- to 8-oz. fillet of bass, halibut, swordfish, etc.
Heat oil in a medium skillet over medium heat; add coriander.
Add fennel, grapes and lemon juice. Cook slowly, stirring frequently to cook and soften the fennel, about 45 minutes.
Remove from the heat, puree in a food processor and taste for seasoning. Set aside.
When ready to cook, place on top of the fish and roast in a 400-degree oven for about 15 minutes.
| |
|
| |
|
