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Fennel Herbs


Whole Rock Cod Fish with Fennel Herbs


1 whole Fish either 3 1/2 lbs. of Rock Cod or Sea Bass, cleaned, head and tail intact
4 medium-size Fennel bulbs
1/2 cup Dried bread crumbs
1/2 cup Lime juice
3 tbsp. Fresh parsley, finely chopped
2 tsp. Sea salt
2 tsp. Fresh ground black pepper
4 tbsp Olive oil
4 pieces  Trimmed fennel stalks
2 tsp. Fennel seeds

Preheat the oven to 350°F.

Trim and remove any brown (tough or outer layers of fennel bulbs) and cut off leafy greens and the stalks.

Set aside to use as roasting bed for fish then mince the fennel bulbs and place them in a mixing bowl.

Add bread crumbs, lime juice, parsley, and 1 teaspoon each of salt and pepper.

Spoon as much fennel mixture inside fish cavity and sew the cavity closed with a needle and kitchen thread.

Rub fish all over with olive oil and remaining 1 teaspoon each of salt and pepper.

Line up the bottom of a large roasting pan with the fennel branches and leafy greens and stalks.

Place the fish on top of branches and roast the fish for at least 35-40 minutes or until flesh bounces back when pressed.

To serve:

First cut off the thread and discard.

Spoon the filling into a bowl to serve along side of the fish.

Get a sharp knife and cut along the backbone of the fish from head to tail.

Make a crosscut behind the head and another behind the tail, and with the flat of the knife parallel to the bone, lift the meat away from the bone.

Remove bone by lifting tail and the head should still remain attached to the bone, leaving the other side of the fish nicely filleted.

Serve 6 people.

Simple tips:
This recipe had a dramatic presentation as you have to de-bone the fish at the table.
Serve this magnificent dish with a great bottle of good quality white wine.



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Last modified: May 26, 2003