Feast Norfolk Magazine
www.ellenmarygardening.co.uk
INGREDIENTS
1 fennel, roughly chopped
4 shallots, peeled and quartered
1 garlic clove, finely chopped or pressed
6cm of sliced ginger
butter
fresh chilli, to taste
lemon, quartered
1/2 a bunch of chopped coriander
a dash of soy sauce
Serves 2
Method
1. Preheat your oven to 180ºC (slightly less if fan assisted)
2. Place two pieces of foil on a baking tray and lay one piece of fish in each piece of foil
3. Split the fennel, shallots, garlic and ginger between the two fish and add a little butter. Wrap
4. Bake for about 30 minutes until the fish and vegetables are softly cooked
5. Open the foil and turn up the oven to about 220ºC for 10 minutes until slightly crispy
6. Remove from the oven and dish up with rice or noodles
7. Sprinkle freshly chopped chillis (if you want to)
8. Add a dash of soy sauce and then lay the spring onions over the top of the fish and finish off with a garnish of coriander and lemon quarters
9. Enjoy with a sparkling white wine
This fish dish can be served with noodles or rice and is a lovely blast of healthy spring time food.
Recipe published in Feast, issue 25.
