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fennel bulbs extra-virgin olive oil water lemon juice salt ciabatta crumbs Italian parsley clove garlic fish
Viewed: 52 - Published at: 6 years agoIngredients
- 1kg fennel bulbs, trimmed and leaves reserved
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons water
- 1 tablespoon lemon juice
- salt and pepper, to taste
- 1 1/2 cups fresh ciabatta crumbs
- 1/4 cup KRAFT* Tartare Sauce
- 2 tablespoons finely chopped Italian parsley
- 1 clove garlic, crushed
- 4 x 180g fish fillets (e.g. snapper or rockling)
- Extra KRAFT* Tartare Sauce, to serve
Method
- Halve fennel bulbs lengthways and cut each half into wedges and place into a greased baking dish in a single layer.
- Drizzle with combined oil, water and lemon juice.
- Sprinkle with fennel leaves, season and cover with foil.
- Braise at 220C for 30-40 minutes.
- Remove foil and bake for further 20-30 minutes until golden and caramelised, turning wedges once or twice.
- Mix together ciabatta crumbs, tartare sauce, parsley and garlic until well combined.
- Set aside.
- Place fish into an oiled shallow baking dish in a single layer.
- Season and top with crumb mixture and bake at 200C for 15 minutes, or until cooked.
- Serve fish with fennel and extra tartare sauce.
