How to Cook Fennel with Fish

Top and tail the fennel and cut it into slices.

Reserve 4 slices of fennel and chop the remainder finely.

Gently cook the chopped fennel and leek in olive oil for a couple of minutes.

Stir in the finely diced carrot, orange juice, and white wine.

Simmer the mixture gently to fully cook the vegetables and reduce it to make the fennel Ragu.

Pat the Tasmanian salmon fillets dry.

Prepare the crust by mixing breadcrumbs, Parmesan cheese, chopped parsley, dill, grated rind of lemon, oil, and black pepper.

Place reserved fennel slices on nonstick baking paper in a baking tray.

Top the fennel with the salmon fillets and press the crust mixture onto the fish to form a half centimeter to one centimeter thick layer.

Bake in the oven at 180°C for 8 to 9 minutes.

Serve by placing a bed of fennel Ragu on a plate and topping it with the baked salmon.

Equipment Needed

Spice Level:

Allergens