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French Style Roasted Perch With Fennel

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Ingredients

Adjust Servings:
6 perch fillets
3 fennel bulbs, cut into quarters, reserving the fennel fronds for a garnish
3 tomatoes, peeled and cut into quarters
3 shallots, peeled and finely chopped
1 red pepper, trimmed and cut into chunks
2 tablespoons dill
1 teaspoon coriander seed
1 tablespoon olive oil
1 teaspoon fennel seed
1 cup dry white wine, such as colombard

Nutritional information

176
Calories
30 g
Calories From Fat
3.4 g
Total Fat
0.5 g
Saturated Fat
54 mg
Cholesterol
106.3 mg
Sodium
19 g
Carbs
6.7 g
Dietary Fiber
2.8 g
Sugars
14.6 g
Protein
330 g
Serving Size

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French Style Roasted Perch With Fennel

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    Cuisine:

    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.

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    French Style Roasted Perch With Fennel, Tomatoes and Wine, A delectable roasted fish and vegetable dish that is very popular in the South of France, especially Provence. I have listed Perch as the fish to use in this recipe, but Bream, John Dory, Halibut or Tilapia would also work very well. An elegant dinner dish, which needs very little attention, making it the perfect recipe for when you have company! Serve alongside poached or steamed seasonal vegetables, with wild rice or a simple salad., 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.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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