Honestly, I used to find fish a little bit intimidating to cook as I'm not hugely familiar with all the varieties and their unique qualities. However, in actuality it's really not that hard. And this recipe is so amazingly simple, it's likely to be thrown into the weekly or bi-weekly rotation.
The ingredient list is short and the prep is minimal, which also means clean up is a breeze! win. win. win.
I think roasted fennel is so delicious; It's extremely flavourful but also has a really fresh & slightly sweet aroma. I love shaving it into salads raw and when roasted, it's a great side dish or a perfect veggie component in my wholesome bowls. It, like most vegetables and herbs, has a strong list of reasons why to eat it. Fennel aids digestion, contains vitamin C, B-6, potassium and fiber... just to name a few!
This recipe calls for just the bulb, and a few of the herby sprigs. But don't throw away the remainder! I keep a plastic bag in the freezer with lots of scrap veggies, which will later be used to make stock. Also, the stalks and herbs are delicious if you simmer them for about 10-15 minutes, and drink as a post dinner digestive tea!
2 filets of snapper (or any fish you desire)
1 bulb fennel
2 tomatoes or roughly 10 cherry tomatoes
1/2 white onion
1 clove garlic, minced
1 tbs thyme or mixed herbs
salt and pepper to taste
3 tbs olive oil
Heat the oven to 375 F. Thinly slice the fennel and onion - if you have a mandolin, use it here. Add the finely chopped garlic and either sliced tomatoes or halved cherry ones. Toss with 2 tbs oil, salt and pepper to taste and place in the oven for about 20 minutes. Meanwhile, coat the fish in 1 tbs of oil olive and the thyme or mixed herbs, along with a bit of salt and pepper. After 20 minutes, place the fish on top of your partially roasted veggies and cook for approximately 15 minutes more (depending on the fish you are using). Squeeze the lemon juice over the cooked fish. Serve as is, or with simple greens & rice. Enjoy!