Baked Fish with Fennel and Garlic

Name: Baked Fish with Fennel and Garlic
Yield: 2 servings
Ingredients: 1 pound trimmed fennel (weighed with 2-inch stalks); 1¼-1½-pound whole fish or ¾-1 pound steaks or fillets; 1¼-1½-pound whole fish or ¾-1 pound steaks or fillets; 1¼-1½-pound whole fish or ¾-1 pound steaks or fillets; Salt and pepper; Salt and pepper; 3 tablespoons olive oil; 1 medium garlic clove, slivered; 1 tablespoon lime juice; 1 tablespoon butter; ¼ cup water; Lime wedges or slices; Lime wedges or slices

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

For this savory dish, rich in the aromas of the Mediterranean, you can use fish fillets, steaks, or a whole fish. Select full-flavored, meaty fish, such as shad, king mackerel, or mackerel (a whole fish makes a beautiful presentation and you lose less juice).

Ingredients

1 pound trimmed fennel (weighed with 2-inch stalks)
1¼-1½-pound whole fish or ¾-1

Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Mince enough fennel leaves to equal 3 tablespoons. Cut 3 deep diagonal slashes in each side of whole fish if you are using it. Sprinkle both sides (and inside for whole fish) with salt and pepper. Heat oil on low heat in small pan with garlic; cook until garlic is golden, not browned. Remove from heat and stir in 2 tablespoons minced leaves and lime juice. Cool 10 minute