Recipe of the Month
Roasted Fish with Fennel, Leeks and Wine French Style
 
  • 1 1/2 pounds Tilapia, perch, halibut or other white fish -- washed and patted dry
  • 2 bulbs fennel -- washed and quartered
  • 14 ounces whole tomatoes quartered -canned -- drained
  • 3 leeks - tender white parts -- washed and sliced into 1" pieces
  • 6 ounces Cremini Mushrooms -- cut in quarters
  • 1 pound small yukon gold or red skin potatoes -- quartered
  • 2 Tablespoons Fresh dill -- chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon fennel seeds
  • 1 cup Dry Vermouth
  • 1 Lemon -- Sliced
  • 1 Lemon -- cut into wedges

     

     

     

    Preheat the oven to 450 F - 500F

     

    Oil or spray with non stick spray a 9"x 13" baking pan.

     

    Place all of the prepared vegetables and dill in the pan. Pour on the olive oil and season with salt and pepper. mix well.

     

    Roast for 30 minutes until the vegetables are starting to char. Mix again and continue to cook for 15 minutes more.

     

    Remove the vegetable from the oven and reduce the temperature to 375

     

    Place the fillets on top of the vegetables. Pour the wine over the top of the fish, place the sliced lemon on top of the fish pieces and cover with some of the vegetables to prevent drying out of the fillets.

     

    Sprinkle the fennel seeds over the top of the fish and vegetables.

     

    Return the fish and vegetables to the oven and cook for 15 -20 minutes until the fish is cooked and flaking apart.

     

    Sprinkle chopped fennel fronds on top and serve with a wedge of lemon.

     

    During the development of this recipe it was suggested that clams and mussels would be nice in this dish.

     
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