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Baked fish on a potato and fennel bed

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Preparation Time: 15 minutes
Cooking time: 75 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 6199 times
Ingredients:
 1 whole fish (sea bream, mullet, any large fish)
  fennel
 4 potatoes
  butter
 2 fennel seeds
 1 stock
 1 rosermary
Warming winter fish casserole
Posted by: Alison P on 02 December 2007
Click here to view Alison P's Cookery Book
Cooking Steps:
Thinly slice the fennel and potatoes

Butter an oven proof dish, big enough to take everything.

Put the potato and fennel in the dish and mix well and sprinkle with the fennel seeds.

Pour the stock over so the veg is almost covered

Place in an oven at gas mark 6 or 200 degrees for about 45 minutes until the potatoes are almost cooked

Meantime slash the fish across its body (keeping it whole), then place the fish on the vegetable bed and drizzle with some olive oil. Put back in the oven for 30 - 35 miuntes until the fish is cooked.

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