A one pot dish that is healthy, warming and stars one of my favourite vegetables which is now in season: fennel. The recipe below is an adaption of the ‘Fish with fennel & cherry tomatoes‘ recipe from the Gourmet Pilgrim Italy cookbook. We’ve morphed it over time to bulk up the fennel to fish ratio and salmon is our fish our choice. It’s a great standalone dish though you could serve it as a side dish at a dinner party/BBQ. It also makes excellent leftovers for kids the next day. The following ingredients are based on two people but you can scale it easily by adding more layers. Prep time is 5-10 minutes and cook time in the oven is 75 minutes.
You will need:
1 x bunch parsley (continental/flat leaf) chopped, including stalks
3 bulbs of fennel, thinly sliced
1 x punnet cherry tomatoes cut in half
2 x skinless/boneless salmon fillets cut into 3cm chunks
Parmesan, grated (approx 50-75g)
Sea salt and cracked pepper to taste
Preheat oven to 200˚C. In a casserole dish (you could use any deep oven proof dish) drizzle a glug of olive oil. Scatter 1/4 of the parsley then layer 1/3 of the fennel then 1/3 of the cherry tomatoes and a sprinkle of salt/pepper. Follow this by another sprinkling of parsley and some grated parmesan. Then proceed with two more layers, i.e. 1/3 fennel, 1/3 cherry tomatoes, salt/pepper, parsley and parmesan. Drizzle a little olive oil over the top and bake with lid on for 1 hour. Remove from oven and with a knife, make some slits in your layers and push the salmon pieces into the holes. Return to the oven with the lid off for 10-15 minutes or until salmon cooked through. Done.