It feels like ages since we had fish in this house. Why? It’s totally bizarre guys, but we almost never eat fish. We love having sushi and the odd fish and chips for take aways, but I have always just felt that I’d rather not work with this somewhat smelly ingredient…
It is completely unjustifiable for me to even think that way. Each and every large grocery chain has fresh fish counters in their stores, I now have NO excuse to enjoy this healthy and delicious ingredient. It also smells way less funny when it’s fresh by the way…
So, to help you ahead with your weekly meal planning – this recipe of Creamy Fish and Fennel Bake must simply be on your ‘to cook’ list for an easy, fuss free dinner idea.
No jokes, it really is as simple as it gets…
See what I mean? I found fennel to be the perfect partner for white fleshed fish. The aniseed flavour doesn’t overpower the dish at all. The creamy sauce is to die for and I recommend serving this dish with fluffy basmati rice and a few slices of lemon for a mouthwatering experience. Check out what I did with Yellowtail and Calamari in the past. Hang in there, the weekend is around the corner!
|Prep Time||5 min|
|Cook Time||30 min|
- 800 gr fresh hake fillets halved
- 1 bulb fennel sliced, feathery tops retained for garnish
- 1,5 cups cream
- 1/2 cup grated parmesan
- 1 teaspoon minced garlic
- salt and black pepper to season
- In an oven safe baking dish, arrange the fish fillets and sliced fennel bulb.
- In a small mixing bowl combine the cream, parmesan and garlic.
- Pour over fish and fennel to cover. Bake at 180 degrees Celsius for 20 - 30 min.
- Season with salt and black pepper.
- Serve with rice and garnish with dill.