The holidays are out of here and you are left with the cravings. The idea that just because January 1st appeared on the calendar does not mean you can’t enjoy delicious food. One of the ways to shed those holiday pounds and put a delicious meal on the table is to always, always, keep the fat low, get rid of the sugar and make sure to add lots of flavor.
Fish with roasted vegetables is one of my favorite go-tos and I promise you will not miss the bad stuff. This recipe for Roasted Bream with Fennel, along with many other healthy, delicious recipes, can be found in my cookbook, Farm Girl in The City – Of Food and Love. You can purchase here from my online Tucker Hill Home, at any major book store, Costco, Creme de la Creme, Merrifield Garden Center, The Nest and soon at Williams Sonoma. For a complete list of retailers, you can email me bonnie@bonniemcdanielgoodliving.com
Ingredients:
2 large bream or rock fish
1 large bulb fennel
Kosher Salt
Fresh Coarse Ground Black Pepper
Olive oil
Instructions
Have your fish market clean a 2-3 # fish by scaling and removing insides of fish.
To prepare, cut diagonal lines across body of fish on both sides.
Rinse fennel and pat dry with a paper towel until dry. Remove outer portion of fennel bulb and cut away top portion and set aside. Cut fennel through the middle and then slice into 1 inch sections.
Lightly coat a metal baking dish with olive oil. Season fish with salt and pepper to taste.
Remove the sprigs from top of fennel bulb and layer inside the fish. Coat fish with a little olive oil and place onto baking dish. Layer additional sprigs of fennel on top of fish and coat with a little more olive oil.
Add bulb pieces on baking dish around fish and season with salt and pepper to taste. Drizzle with a little olive oil and toss to coat with the oil.
Bake in a very hot oven — 425 -450 degrees for about 12 minutes. Reduce heat to 375 degrees and continue baking for an additional 10-15 minutes. Fish should be crispy when done, but not overcooked.
To test for doneness, using a fork insert into thickest part of fish and if it flakes or separates, it is done.
Tip: Be sure to turn the fennel as it starts to brown around the edges. Serve fish and fennel with fingerling potatoes and sautéed green beans.
