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Whether you are cooking for yourself, the family or a dinner party the following recipes, gleened from friends, family and some celebrity chefs are sure to please - all Tried, Trusted and Enjoyed.
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| I used to loathe Fennel and have no idea why, I now love the subtle aniseed flavour and crunchy texture. It’s not only a fabulous accompaniment to fish; it is great chopped up in a salad or even added to a stir-fry. The following recipe is simple and very, very tasty. |
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| Serves:
4
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| Preparation Time:
5 mins |
| Cooking Time:
30 - 35 mins |
| Ingredients: |
1 Whole sea bass weighing 1kg (2lb 3oz) or individual fish weighing 340g-500g (12oz-18oz) each
3 Bulbs of fennel, trimmed//2-3 x 15ml _2-3 tbsp) olive oil
3 Lemons halved
Handful of fresh dill
Salt and freshly ground black pepper |
| Method : |
1. Preheat the oven to 220C, 425F, Gas mark 7.
2. Lightly oil a large roasting tin.
3. Cut the fennel into wedges. Heat 1 tbsp olive oil in a frying pan over a medium heat. Add the lemons, cut side down, and the fennel, fry until golden and caramelised. The lemon probably will not take as long as the fennel.
4. Stuff the sea bass with the dill and season well inside. Put the fish in the roasting dish and brush lightly with olive oil.
5. Arrange the caramelised lemons and fennel around the fish. Sprinkle the fish with salt and black pepper and bake for 20-25 minutes or until the fish is opaque and comes away easily from the bones.
6. Serve immediately with the lemon and fennel. Lovely with some simple boiled new potatoes. |
| Tip : |
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When buying Fennel look for firm fresh white bulbs with vibrant green feathery tops. The younger smaller examples are usually more tender. |
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Eating Out In Essex