Fennel is one of those vegetables I love in restaurants but would never think to buy or know what to do with at home. I stayed at my sister’s recently and she got one in her vegetable box, so we made this delicious fish and fennel bake out of the Riverford cookbook, which made me an instant convert. Then last week, we got a fennel in our own Oddbox, so I made the same dish for Ed. And as I’m now totally sold on it, I figured I’d share on here. Whilst some people love slaving over the stove, my ideal dinner recipes are ones I can make with no faff after work on a weeknight, with minimal ingredients and minimal effort, in return for something that feels wholesome, healthy and tasty. This recipe ticks all of those boxes. It’s great with brown rice and feels filling, but light and fresh. Try it out and see what you think!
Tomatoes (two big ones or a handful of plum tomatoes)
2 pieces of white fish (cod or haddock is perfect, and you can cook from frozen)
– Slice the tomatoes and the whole fennel. Pile these onto a sheet of foil on an oven tray, with a generous dash of olive oil.
– Place the pieces of fish over the vegetables. Add a couple of slices of lemon and the bay leaves, then cover with foil, tucking it in around the edges to make a parcel.
– Cook on around 180 degrees for 25 minutes ‘til the fish is cooked through and the vegetables start to break down. Then, remove the foil lid and cook for another five minutes.
– Serve on brown rice, with all the lemony-tomato-y juices flavouring the rice. Delicious!