Whole Baked Fish with Fennel, Tomato & Pine Nuts
Young and Hungry | delicious doesn't have to be difficult
Young and Hungry | delicious doesn't have to be difficult
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Ingredients

  • 1 medium-large whole firm fish, butterflied, ask you fishmonger (I used Soldier Fish)
  • 1 heaped tsp dried chilli flakes
  • 2 fennel bulbs, halved and finely sliced, keep leaves
  • 1 large red onion, halved and roughly sliced
  • 3 whole garlic cloves
  • 3 tbsp olive oil, plus extra for drizzling
  • 2 lemons, 1 zested then juiced, 1 cut into wedges
  • 200 g couscous
  • pinch of saffron threads (optional)
  • 200 ml chicken or vegetable stock
  • 2 tbsp toasted pine nuts
  • 250 g baby plum tomatoes
  • Sea salt and black pepper
  • 200 g diced bacon (optional)
  • ½ cup of good quality white wine
  • ½ cup chicken stock
  • METHOD
  • Serves 4-5
  • Preparation 10 minutes
  • Cooking to time 30 minutes

Instructions

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