One of my fondest memories of growing up in the south is recalling the men (and sometimes women) coming home at the end of the day with a large “mess” of fresh- caught fish. The fish were on a long cord and when they pulled them out of the cooler to be cleaned, I began salivating as I wondered what would wind up on the table for supper.
One of my favorite fish, even to this day, is bream. This is a sweet fish with a light flavor, which means you can add all kinds of wonderful flavors without running the risk of having the them clash with the main attraction. Since moving away, I have found great substitutes for the familiar flavor in other varieties such as porgies, rock or sea trout.
Here is a recipe that I am sure you will love. The addition of fennel gives this dish a very unique flavor.
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. I typically have them remove the backbone of the fish as well.
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 the sprigs 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 or rice and sautéed green beans or your favorite green vegetable.
Because life should be good. How good is that…
Copyright 2017 Bonnie McDaniel Good Living
