Saumon rôti au fenouil

Preheat the oven to 375°F (190°C).

Trim and slice the fennel bulbs thinly.

Heat olive oil in a large skillet over medium heat until shimmering.

Add sliced fennel and sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Pour in white wine and simmer until reduced by half, about 3-4 minutes.

Add vegetable broth and bring to a gentle simmer.

Season with salt and black pepper to taste.

Place the omble chevalier on top of the fennel mixture in the skillet.

Squeeze lemon juice over the fish and sprinkle with fresh dill.

Cover the skillet with a lid or foil and transfer to the oven.

Bake for 15-20 minutes, or until the fish flakes easily with a fork.

In a separate pan, melt butter over medium heat and add capers and shallots.

Cook until shallots are translucent, about 3-4 minutes.

Remove the fish from the oven and garnish with the caper mixture and chopped parsley.

Serve immediately with additional lemon wedges on the side.

Spice Level:

Allergens