Keeping the healthy new year kick going I’m trying to cut out some of my carb intake. If you like liquorice or better still a shot of Pernod then you’ll love fennel as it have a lovely aniseed flavour. I always think Gurnard are such a pretty fish as they are red with yellow and have pretty fins and face, well as pretty as an eating fish can be. This is a quick healthy and tasty mid week dinner.
Ingredients (serves 2)
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3 Large Fennel Bulbs
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Small glass of white wine
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200ml of vegetable stock
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20g of grated Parmesan
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2 Fillets of Gurnard
Directions
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Pre heat oven to 200 degrees C (fan)
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Remove the tops of the fennel bulbs and slice them to form discs. Next slice the fennel bulbs very thinly either with a sharp knife or a mandolin
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Lay the slices of Fennel bulb in the bottom of an oven proof roasting tray and then arrange the fennel disc on top
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Add the glass of wine to a saucepan and let it cook for a couple of minutes over a medium heat to get rid of the alcohol. Next add the 200ml of stock and bring to a simmer and then pour it over the sliced fennel in the gratin dish
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Grate the parmesan and sprinkle over the top of the fennel slices adding more if you want to.
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Bake in the oven for around 25 minutes or until the top is starting to turn golden.
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Pin bone the fillets of Gurnard and put 2 tbsps of olive oil into a frying pan heat oven a medium heat
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Next add the fish fillets skin side down. Hold each of them in place with a small amount of pressure for around 10 seconds each as this will stop them curling
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Fry the fish for around 5 minutes and then flip them over. You want the skin to crisp up so dont be tempted to turn them too early!
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Turn the fish over and cook for 1 minute and then turn the heat off. There will be sufficient residual heat in the pan to finish cooking the fish and this will stop the fillets from drying out.
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Remove the Fennel gratin from the oven and divide it between 2 bowls. There should be some juice to drizzle over but you can add some olive oil as well if you wish
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Place the Gurnard fillets on top of the Fennel and serve. Enjoy.
Heavenly mouthwatering. Keep sharing more from fingerlicking recipes. I hope you too visit my blog.
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Thanks so much I will check your blog out too 😊
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I hope you will also back follow me. We are almost in same field of blogging.
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