Fennel is an aromatic herb with an almost bittersweet flavor that goes very well with white fish. Be it cooked with sea bass, cod or halibut, the easiest way to go about combining the two ingredients (white fish and fennel) is packing them in parchment paper and baking it. But you can also roast the fish separately where the fennel is a good side-dish. The fennel’s white bulb will take center stage here so the following are two white fish and fennel recipes that are simple, quick and very healthy as well.
A. Baked Cod and Fennel
For the first of the fennel recipes here, you’re going to need:
Two fillets of cod
A bulb of fennel that is sliced thinly
A handful of halved, pitted black olives
Three pieces of garlic cloves that are chopped
Three shallots that are thinly sliced
Half a handful of chopped parsley
Salt and pepper
Lemon wedges (for serving)
Pre-heat the oven to 400 degrees Fahrenheit and start prepping the ingredients. Take two 12-inch long pieces of parchment paper and make sure they are wide enough to fold-in the ingredients too. On each sheet, layer these in order: fennel, garlic, onion, olives and fish. Sprinkle salt, pepper and parsley on the cod and drizzle a generous amount olive oil on it. You would usually see this layering method in most fennel recipes with fish that calls for wrapping it in parchment.
In finishing it off, just fold the top and lower ends over one another and crease them just like you would do a gift. The ends are then creased in medium folds just so the ingredients are secure but not too tightly packed. Place the packs on a baking sheet and pop it in the oven.
In 20 minutes, the fish will be done and with serving it, you can just put the packs on a plate and cut it open when you’re about to dig in. Squeeze a bit of lemon over the fish for that complementary tanginess for the palate.
B. Roasted Halibut and Fennel Salad
The second of these fennel recipes have an Italian persuasion too but in stead of having all the ingredients wrapped in parchment paper, the fish will be placed on a sheet of parchment and not wrapped. So, it will be roasted in the oven in stead of being steamed like in the previous recipe.
What you will need are:
Four halibut pieces (about 6-ounce fillets)
Sliced fennel bulb
A small grapefruit that is separated into segments
A small avocado that is diced
Salt and pepper
Turn the oven up to preheat it to 375 degrees Fahrenheit. Prepare the salad by mixing the aforementioned ingredients (except for the halibut) with a pinch of salt and a fourth of a cup of olive oil. Set the salad aside and prepare the fish by putting the fillets on a baking tray that is lined with parchment. Sprinkle salt and pepper on the halibut and place it in the oven. In about 10-12 minutes, the fish will be done. Serve the dish by placing a fillet on a plate and topping it with the salad.
When it comes to fennel recipes, white fish is a perfect partner for this bittersweet ingredient. These head of fennel recipes have a good combination of flavors where the halibut and cod can stand up to this unique-tasting herb.