Fennel baked fish topped with parsley gremolata
Fish second courses
Baking
Last night we were gifted some fresh Terakihi fillets, and I wanted to cook them as soon a possible. As the flesh of Terakihi is quite firm, by baking the fish in sauce this is a great way to stop it from drying out too much. Baking the fillets in fennel adds a lovely freshness to the rich tomato flavor, and when topped with gremolata it adds a lovely zesty touch.
Share:
0
19
0
Comments