Baked Sea Bream on Potato and Fennel Boulangère

Name: Baked Sea Bream on Potato and Fennel Boulangère
Yield: Serves 4
Ingredients: 4 x 150 g (5 oz) sea bream (or Arctic char) fillets; 25 g (1 oz) unsalted butter, cut into small pieces; 750 ml (1¼ pints) chicken stock; Coarse sea salt and freshly ground black pepper; 1 onion, thinly sliced; 600 g (1 lb 5 oz) waxy potatoes, peeled and cut into slices about 3mm (⅛ in) thick; 2 large fennel bulbs, thinly sliced; 4 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This recipe is ploy on the classic potato boulangère, where sliced potatoes and onions are baked in a flavourfui stock. Here I add thinly sliced fennel, which goes particularly well with this most delicate offish. Salsa verde makes a good accompaniment.

Ingredients

4 tablespoons olive oil
2 large fennel bulbs, thinly sliced
1 onion, thinly sliced

Side dish
Gluten-free

Method

Preheat the oven to 200°C/400°F/gas mark 6. Heat 2 tablespoons of the olive oil in a pan, add the fennel and onion and cook over a low heat until soft and pale golden.

Lightly rub an earthenware casserole with a little oil. Arrange a layer of potatoes over the base, season with