Baked fennel fish with a bed of vegetables is a simple, healthy and vitamin-packed dish. Fennel is an herb that goes perfectly with fish dishes since fennel garnishes give them a very tasty aniseed touch.
That’s why this time I’m sharing this step-by-step to prepare a whiting with fennel that is very tasty and easy to make. I hope you like it and enjoy it as much as I do.
Ingredients to make whiting with fennel:
- 4 whiting loins
- 1 fennel bulb
- 1 small turnip
- 1 leek
- 1 small onion
- 1 green pepper
- 1 handful of mixed nuts
- virgin olive oil
- black pepper
- salted
- 1 splash of white wine
How to make Whiting with fennel:
- First of all, we begin to prepare this fish with fennel in the oven by chopping the nuts in a mortar, and then add the white wine, mix and reserve.
- Cut the upper stem of the fennel, the leaves and the hard part, and chop it into julienne strips. Peel the turnip, onion and leek and cut them into slices. Then put all the vegetables from the whiting in the oven to poach in a pan with a little olive oil, salt and pepper and let it cook for about 5 minutes.
- Put a griddle on the fire with salt and when it is very hot add the whiting fillets and roast them over and over again. Don’t make them almost then they go in the oven.
- In a baking dish put a bed with all the vegetables, place the whiting loins on top and on top of these the minced dried fruit. Cook the whiting with fennel in a hot oven at 180ºC for about 10 or 15 minutes.
- Serve the loins very hot with the vegetables. You can make this same recipe for baked whiting with fennel with hake fillets, monkfish or any other fish.
