Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes
Works well with: Fish With A Story Yellowtail fillet or portions
Occasion: Weekend dining, Entertaining
Ingredients
For the vegetables:
1–2 large fennel bulbs, thinly sliced (save some of the fronds for serving)
300 g mixed small tomatoes, larger ones halved
1 red pepper, pith removed, sliced
about 30–45 ml extra virgin olive oil
salt & freshly ground black pepper, to taste
For the fish:
1 large fresh Fish With A Story Yellowtail fillet, rinsed and dried with a clean cloth
45 ml (3 tablespoons) extra virgin olive oil
½ teaspoon salt
freshly ground black pepper, to taste
zest of a lemon, finely grated
1 garlic clove, finely grated
5 ml smoked paprika
5 ml ground cumin
½ teaspoon fennel seeds (optional)
a handful fresh dill / fennel fronds, to serve
lemon wedges, to serve
Method
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Preheat the oven to 220 C. On a baking sheet, arrange the fennel, tomatoes, red pepper in an even layer, then drizzle all over with olive oil and season generously with salt and pepper.
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Roast in the oven for 20-25 minutes, or until soft and charred on the edges but not too dark.*
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In the meantime, on another baking tray lined with non-stick baking paper or foil, drizzle a little olive oil and place the fish on top.
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In a small mixing bowl, add the oil, salt, pepper, zest, garlic, paprika, cumin and fennel, then stir to mix. Pour the mixture over the fish (use as much as you prefer) and use the back of a spoon or a pastry brush to distribute it evenly.
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Bake the fish at 220 C for about 15 minutes until the thickest part is just cooked, depending on the size of the fillet, then remove from the oven and transfer to a serving dish/platter.
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Arrange the cooked vegetables alongside the fish, then add fresh dill/fennel fronds and lemon wedges.
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Serve warm, with or without some buttered bread/potatoes on the side.
*Tip: If your oven allows, you can bake the tray of veg and the tray of fish alongside one another, timing for it to be done at the same time (start with veg).
Recipe and image credits:
Recipe and photography the property of Radford Dale Wines, developed by Ilse van der Merwe of www.thefoodfox.com
Fish With A Story is powered by ABALOBI – a South African-based, global organisation seeking to elevate small-scale fishing communities for healthier oceans and thriving ocean communities.
