Ingredients
-
6
-
3
-
3
-
3
-
1
-
2
-
1
-
1
-
1
-
1
-
2
-
-
-
-
Directions
French Style Roasted Perch With Fennel, Tomatoes and Wine,I won’t rate this since I deviated a fair bit, choosing to use a whole fish and putting all ingredients in together and just roasting for 30 minutes. Turns out I don’t really like big chunks of fennel and tomatoes, only little chunks. My DH thought this was wonderful though, so I assure readers, this was just personal taste only. Thank you for sharing.
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Steps
|
1
Done
|
Pre-Heat Oven to 250c/495f/Gas 9. |
|
2
Done
|
Grease an Attractive Oven to Table Roasting Dish or Tray With a Little of the Olive Oil. About 12" X 9" in Size. |
|
3
Done
|
Wash and Pat the Fillets of Perch Dry - Set to One Side. |
|
4
Done
|
Place All the Prepared Vegetables, Dill & Coriander Seeds Into the Tray/Dish and Pour on the Remaining Olive Oil; Mix Well and Season With Salt & Pepper. |
|
5
Done
|
Roast For 30 - 45 Minutes on the Top Shelf, Until the Vegetables Are Charred and Nearly Soft. |
|
6
Done
|
Remove the Vegetables Carefully from the Oven and Turn the Temperature Down to 180c/375f/Gas 5. |
|
7
Done
|
Place the Fillets of Perch on Top of the Vegetables. |
|
8
Done
|
Pour the Glass or Cup of Wine Over the Top of the Fish & Gently Cover the Fish Fillets With Some of the Vegetables, So They Do not Dry Out During Cooking. |
|
9
Done
|
Sprinkle the Fennel Seeds Over the Top and Place 6 Slices of Lemon on Top - to Be Cooked With the Fish and Vegetables. |
|
10
Done
|
Return the Fish and Vegetable Dish to the Oven and Cook For a Further 15 - 20 Minutes or Until the Fish Is Cooked and Opaque White in Colour. |
|
11
Done
|
Sprinkle Some Chopped Fennel Fronds on Top and Serve With a Wedge of Lemon, Seasonal Vegetables and Wild Rice. |
