Fish with Fennel is a delightful and flavorful dish that highlights the unique taste of fennel. This recipe combines different parts of the fennel plant, including the seeds, bulb, and fronds, to create a vibrant and aromatic dish. Fennel adds a refreshing and slightly sweet flavor to the fish, enhancing its natural taste. This recipe is a great way to showcase the versatility of fennel in cooking and is sure to impress your taste buds.

History: Fennel has a rich culinary history and has been used in various cuisines around the world for centuries. It is native to the Mediterranean region and has been cherished for its aromatic and medicinal properties. Fennel was highly valued in ancient civilizations such as the Egyptians, Greeks, and Romans. It was believed to have magical and healing powers and was used as a culinary herb, a spice, and even as an appetite suppressant.

In Mediterranean cuisine, fennel has long been used in various dishes, including fish preparations. Its unique flavor adds depth and complexity to seafood. Fennel bulbs are often sliced and sautéed, roasted, or braised as a side dish or as an accompaniment to fish and seafood.

PREP: 30 MIN.

COOK: 10 MIN.

MAKES: 4 SERVINGS

INGREDIENTS

• 1 medium lime
• 1 teaspoon fennel seeds
• 1 large fennel bulb, sliced
• ¼ teaspoon salt
• 4 teaspoons olive oil, divided
• 2 garlic cloves, minced
• 4 striped bass or barramundi fillets (8 ounces each)
• 1 tablespoon chopped fennel fronds

INSTRUCTIONS

1. Prepare the lime: Cut the lime in half. Set aside four slices from one half for garnish. Finely grate enough lime peel from the remaining half to measure ¾ teaspoon. Squeeze the juice from the lime half. Set aside.
2. Toast and crush the fennel seeds: In a small dry skillet over medium heat, toast the fennel seeds until aromatic, about 1-2 minutes. Allow them to cool. Crush the seeds using a spice grinder or a mortar and pestle.
3. Cook the sliced fennel: In a large saucepan, bring 1 inch of water to a boil. Add the sliced fennel and salt. Cover the saucepan and boil for 6-10 minutes or until the fennel is crisp-tender. Drain the cooked fennel and pat it dry.
4. Sauté the fennel: In a large nonstick skillet, heat 2 teaspoons of olive oil over medium heat. Add the cooked sliced fennel to the skillet and sauté for 3 minutes or until the fennel is lightly browned. Add the minced garlic and cook for an additional 1 minute. Remove the sautéed fennel from the skillet and set it aside.
5. Cook the fish fillets: In the same skillet over medium-high heat, add the remaining 2 teaspoons of olive oil. Cook the fish fillets for 3-4 minutes on each side or until they flake easily with a fork.
6. Finish and serve: Drizzle the cooked fish fillets with the reserved lime juice. Sprinkle them with the grated lime peel and crushed fennel seeds. Serve the fish with the sautéed fennel. Garnish with chopped fennel fronds and lime slices.

NOTE:

• This dish pairs well with steamed rice or a side of roasted vegetables. Adjust the cooking time for the fish fillets based on their thickness to ensure they are cooked through. Enjoy the vibrant flavors of fish with fennel in this delightful recipe!