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White Fish with Fennel

White Fish with Fennel is a modern British recipe for a dish of buttered fish baked with fennel and garnished with herbs. The full recipe is presented here and I hope you enjoy this classic British version of White Fish with Fennel.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

2

Rating: 4.5 star rating

Tags : Herb RecipesVegetable RecipesBritish Recipes


Ingredients:

1 fresh whole white fish (bass, cod, hake, haddock etc) gutted
two large bulbs fennel, diced
200g salted butter, softened
1 tbsp fresh marjoram, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 shallot, finely chopped
2 tbsp freshly-ground black pepper
sprigs of marjoram and dill to garnish

Method:

Pre-heat an oven to 180°C (350°F/Gas Mark 4). Place the softened butter, marjoram, parsley, chives, shallots and black pepper in a blender and mix using the 'pulse' button. Don not over-do the mixing and stop when the butter is speckled with the herbs.

Place the butter on a cold plate and allow to set. Once set cut into chunks and set aside. Meanwhile, wash the fish and place on a clean piece of aluminium foil. Top with the fennel and the cubed butter. Close the foil to form a parcel, place on a baking tray and put in the oven.

Bake for about 45 minutes, transfer to a warmed serving dish and garnish with sprigs of marjoram and dill. Serve immediately with rice and a salad.