This is a quick and tasty meal, ideal for a midweek dinner. It is really good for you and takes no time to prepare. With recipes like this there is no excuse to eat ready meals!
I have used cod here but any fish will work really. You could also replace the fennel with onion or leek. The fish is topped with Hazelnuts, I find it gives a nice texture to the dish. You can leave these out if you prefer.
Serves 2
1 Fennel bulb, cut into slices
150ml Chicken Stock
2 tbsps Roasted Chopped Hazelnuts (optional)
Pre heat the oven to 190c
Place the fennel into a baking dish or frying pan. Spread it out around the pan and put on a moderate heat.
Season and add the stock. Bring it to the boil and simmer for around 5 minutes to make the fennel a little softer.
Place the cod pieces on top and season them well.
Cover with foil and put into the oven for 12 minutes. When the fish is cooked it should be white and the flakes should fall apart when you pull them.
Remove from the oven and allow to rest for 3-4 minutes. Serve the fish on top of the fennel with the a couple of spoonfuls of the stock spooned over the top. Sprinkle the hazelnuts over if using.
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I have used cod here but any fish will work really. You could also replace the fennel with onion or leek. The fish is topped with Hazelnuts, I find it gives a nice texture to the dish. You can leave these out if you prefer.
Serves 2
Ingredients
2 pieces Cod, skinless and boneless1 Fennel bulb, cut into slices
150ml Chicken Stock
2 tbsps Roasted Chopped Hazelnuts (optional)
Method
Pre heat the oven to 190c
Place the fennel into a baking dish or frying pan. Spread it out around the pan and put on a moderate heat.
Season and add the stock. Bring it to the boil and simmer for around 5 minutes to make the fennel a little softer.
Place the cod pieces on top and season them well.
Cover with foil and put into the oven for 12 minutes. When the fish is cooked it should be white and the flakes should fall apart when you pull them.
Remove from the oven and allow to rest for 3-4 minutes. Serve the fish on top of the fennel with the a couple of spoonfuls of the stock spooned over the top. Sprinkle the hazelnuts over if using.
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