What you’ll need-
Fish, I’ve done this with Plaice, Flounder, Monkfish, Mullet and even tried it with Salmon (although the firmer fish seems better)
Fennel, one LARGE bulb does the trick
Pac Choi, two or three that you’ve split long ways down the middle so you’ve got four or six halves.
Yellow Pepper, one whole large one sliced into long strips.
Cherry Tomatoes, a couple of good hand fulls that you’ll need to cut in half.
Parsley, Dill, Coriander, and a few chivies, altogether you want a fairly good amount with the emphases on the Parsley and all roughly chopped.
Olive Oil, a bit of butter, half a good sized Lemon and a good "Season All" type of mixed spice.
A splash of booze and a little finely chopped red chili if you fancy it.
One large ovenproof dish.
What you’ll need to do with it all-
Fennel, first slice the bulb straight down long ways so as you’re left with about ¼ inch slices and place in the bottom of your dish. If you’re going to add the booze then now is the time, just a small splash over the Fennel will do it.
Next up is the sliced Yellow Pepper, which is put on top of the Fennel and the roughly chopped herbs on top of this.
Before I go any further I now give a good shake of the Season all over the lot and a small amount of Olive Oil over that along with just a hint of finely sliced red Chili.
Next layer is the Pac Choi and the Cherry Tomato halves go on top again.
Once more a good shake of the Season all and a bit more Olive Oil over that.
Rub your fish of choice with more Olive Oil and a little Season all and place on the top with a few knobs of butter on top of the fish, give your lemon a good squeeze and you’re done.
Cover the lot with Aluminum foil and bake for 50 mins or so (depending on the thickness of your fish) in a warmish oven, I set mine for 180c.
When cooked enjoy with some Fresh Crusty bread that will need to be dipped into the left over cooking liquid in the bottom of the main cooking dish.
The only other thing that you’ll need is some good company and 6 bottles of really good Dry White Wine.
Fish, I’ve done this with Plaice, Flounder, Monkfish, Mullet and even tried it with Salmon (although the firmer fish seems better)
Fennel, one LARGE bulb does the trick
Pac Choi, two or three that you’ve split long ways down the middle so you’ve got four or six halves.
Yellow Pepper, one whole large one sliced into long strips.
Cherry Tomatoes, a couple of good hand fulls that you’ll need to cut in half.
Parsley, Dill, Coriander, and a few chivies, altogether you want a fairly good amount with the emphases on the Parsley and all roughly chopped.
Olive Oil, a bit of butter, half a good sized Lemon and a good "Season All" type of mixed spice.
A splash of booze and a little finely chopped red chili if you fancy it.
One large ovenproof dish.
What you’ll need to do with it all-
Fennel, first slice the bulb straight down long ways so as you’re left with about ¼ inch slices and place in the bottom of your dish. If you’re going to add the booze then now is the time, just a small splash over the Fennel will do it.
Next up is the sliced Yellow Pepper, which is put on top of the Fennel and the roughly chopped herbs on top of this.
Before I go any further I now give a good shake of the Season all over the lot and a small amount of Olive Oil over that along with just a hint of finely sliced red Chili.
Next layer is the Pac Choi and the Cherry Tomato halves go on top again.
Once more a good shake of the Season all and a bit more Olive Oil over that.
Rub your fish of choice with more Olive Oil and a little Season all and place on the top with a few knobs of butter on top of the fish, give your lemon a good squeeze and you’re done.
Cover the lot with Aluminum foil and bake for 50 mins or so (depending on the thickness of your fish) in a warmish oven, I set mine for 180c.
When cooked enjoy with some Fresh Crusty bread that will need to be dipped into the left over cooking liquid in the bottom of the main cooking dish.
The only other thing that you’ll need is some good company and 6 bottles of really good Dry White Wine.