Ingredients
- 1 -2 fennel bulbs (Ettrick Gardens)
- Fresh ginger - grated.
- 1 lemon -zest and juice
- Extra virgin olive oil (Dunford Grove)
- Salt and pepper
- 2 large fillets of fresh fish -I chose gurnard (Harbour Fish)
- 30gm of butter
- Ground black pepper
- Sea salt
- 250gm bacon pieces (Havoc Pork)
- 1 packet sun shoots (Brightside Microgreens)
Roasted Fennel and Pan-Fried Fish
Method
- Preheat the oven to 190 degrees C
- In a large roasting pan, place trimmed and sliced fennel bulbs
- Mix ginger, lemon zest & juice, olive oil, salt and pepper together and pour over fennel
- Bake for 45 mins or until the fennel is soft
- Keep warm
- Heat a fry pan, add butter, and let it brown
- Season the fish, and cook, one fillet at a time, once fish is cooked remove and rest
- Fry off the bacon pieces until crispy and set aside
- Add one packet of sunflower shoots to the pan and just soften
- Place fennel on a large platter and sit fish on top, sprinkle the bacon and sun shoots over the dish
- Serve with lemon wedges and aioli (suggested vendor Catlins Kitchen)
Comments
Recipe by: Amy Dougherty
