Boy, do I love a one pot meal.  Technically, this is a 2 pot meal, but if you make the sauce ahead of time (which I like to do) then this is, in the end, a one pot meal.  No reason this sauce can’t be made up to a few days ahead and then just added to the dish at the right time.  This recipe was adapted from Cooking Light, I really only made a few changes.  The first is, I did not add the fennel seeds, not because I don’t like them, but because I just didn’t have any on hand.  (Mental note to self to buy some).  Also, I shorted the original amount of orange rind because…well….I was scared.  Yes, a little scared to be adding orange rind to a tomato sauce.  Just seemed odd to me.  But it worked!!  So have no fear my friends.  A quick note about this Salmoriglio Sauce.  You don’t really need it.  This dish is wonderful without it.  But, if you want to go the extra mile, I’ve included the recipe.  I did go the extra mile and made it (very simple) and it is a nice touch sprinkled over the fish just before eating.

This meal is light.  It’s healthy.  And it’s delicious.  And it’s also rather pretty to look at, isn’t it?  My version of this recipe serves 4.  You might have some extra sauce leftover which would be rather tasty over a little pasta the following night when you really just don’t feel like cooking.  So, here’s what you do…

Recipe

3 cups (1 pound) red potatoes, cut into 1/8 inch slices

1 large fennel bulb, sliced thin

1 tablespoon olive oil (roughly)

1/2 teaspoon each of salt & pepper

1 teaspoon fennel seeds

2 garlic cloves

3/4 cup white wine

4 tablespoons chopped fresh parsley

1/2 tablespoon orange rind

1 teaspoon dried oregano

1 (28-ounce) can whole tomatoes, chopped

4 6-ounce halibut fillets (or any other firm white fish)

Method

Preheat oven to 450 degrees.  Combine potatoes, fennel, 1/2 tablespoon olive oil, some salt & pepper in a baking dish and toss gently to coat.  Bake for 30 minutes.

In a skillet on the stove top, heat 1/2 teaspoon olive oil.  Add fennel seeds (or not) and garlic, saute for one minute.  Add some salt & pepper, wine, 1/2 of the parsley, orange rind (don’t be scared!), oregano and tomatoes; bring to a boil.  Reduce heat and simmer for 8 minutes.

Sprinkle fish fillets with some salt & pepper.  Arrange fillets over the potato mixture and then spread the tomato mixture over the fillets.  Don’t drown them to death, just coat a nice layer over them, enough so it starts spilling over into the potato/fennel mixture.  Bake at 450 for 20 minutes or until the fish flakes easily.  Sprinkle with the remainder of the parsley.  Sprinkle some salmoriglio sauce over fillets (or not).

Salmoriglio Sauce

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon dried oregano

1 teaspoon grated lemon rind

2 garlic cloves, minced

Salt & pepper to taste

Wisk all ingredients together.  Easy enough!!

Baked Fish with Roasted Potatoes and Fennel

 

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Author: Feasts And Fotos

Ingredients

• 3 cups (1 pound) red potatoes, cut into ⅛ inch slices
• 1 large fennel bulb, sliced thin
• 1 tablespoon olive oil (roughly)
• ½ teaspoon each of salt & pepper
• 1 teaspoon fennel seeds
• 2 garlic cloves
• ¾ cup white wine
• 4 tablespoons chopped fresh parsley
• ½ tablespoon orange rind
• 1 teaspoon dried oregano
• 1 (28-ounce) can whole tomatoes, chopped
• 4 6-ounce halibut fillets (or any other firm white fish)
• Salmoriglio Sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• ½ teaspoon dried oregano
• 1 teaspoon grated lemon rind
• 2 garlic cloves, minced
• Salt & pepper to taste

Method

1. Preheat oven to 450 degrees. Combine potatoes, fennel, ½ tablespoon olive oil, some salt & pepper in a baking dish and toss gently to coat. Bake for 30 minutes.
2. In a skillet on the stove top, heat ½ teaspoon olive oil. Add fennel seeds (or not) and garlic, saute for one minute. Add some salt & pepper, wine, ½ of the parsley, orange rind (don't be scared!), oregano and tomatoes; bring to a boil. Reduce heat and simmer for 8 minutes.
3. Sprinkle fish fillets with some salt & pepper. Arrange fillets over the potato mixture and then spread the tomato mixture over the fillets. Don't drown them to death, just coat a nice layer over them, enough so it starts spilling over into the potato/fennel mixture. Bake at 450 for 20 minutes or until the fish flakes easily. Sprinkle with the remainder of the parsley. Sprinkle some salmoriglio sauce over fillets (or not).
4. For the sauce, just whisk all ingredients together.

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