Ever had an impulse buy? Or planned a menu right at the shop Aisle? If No just read on and if yes, then here we go!
Celebrating valentine’s day is one of our cherished family traditions and we usually go for a date night. But we have in the past year decided to do things differently. (Cook up a new dish). This year’s menu was originally the mixed seafood coconut curry on link below.
https://healthfulnonye.com/2019/02/12/mixed-seafood-coconut-curry/ The husband’s absolute best!
Plans changed as I dropped kids off at our local supermarket (Sainsburys) for their activity, as always, I wandered off to the reduced item section and boom!! goes 2 packs of sea breams at an incredibly 80% reduction, I knew instantly that we are having something new at last! My husband loves fish and loves the idea of a bit of wine in fish or meat marinade (Inspired by his second-best TV channel, Cooking channel).
I also found potted fresh herbs and baby potatoes reduced… It’s all coming together now!… phew! it must be a one sheet herby fish and potato bake! Something quick
I love adding fresh herbs to fish dishes, a great way of introducing some flavour to the dish without adding a lot of salt or unhealthy fats. So, the choice of Dill, thyme and bay leaves gave this dish a delicate punch of flavours, anisseedy flavour from the fennel, a spicy kick? thanks to the green bird’s eye chilli and the addition of lemon wedges brought all the ingredients together making the meal a great dinner option that is light and incredibly refreshing.
I appreciate the simplicity of this dish, because of the love that went into the making. So, next time you want to treat a loved one or even yourself, this sheet pan bake will do the job!.
So, I have cooked and served the fish with the bone on , we love to crack every single bit … (what’s happened to health and safety guys?) that’s the fun, but feel free to skin yours if you’d rather without the bone.. sure will taste the same.
Let’s get cooking!!
3-4 sea bream fish
2 fennel bulbs (sliced)
2 Lemons.( sliced)
2 cloves of garlic
30 g bunch of fresh dill
6-8 fresh thyme sprigs (rinsed)
6 bay leaves
6-8 green bird’s eye chilli
250- 300ml white wine.
Extra virgin olive oil
4-5 med sized carrots quartered
potatoes halved with skin on.
- Preheat oven to 200°C/fan180°C/ gas 6. grease the base of a large roasting tin with olive oil and set aside.
place a pan on the hob, add 1/2 teaspoon olive oil and sauté half of the sliced fennel, garlic and green peppers until fragrant.
- Season the inside of the fish with olive oil then fill the cavity of each fish with the sautéed vegetables and the rest of the fennel and lemon slices, dill, thyme and bay leaves, bay leaves .
season the halved potatoes and carrots with olive oil and pinch of salt, then scatter the rest of the vegetables and herbs on the remaining fennel, lemon and herbs, then pour over the wine. drizzle the whole sheet with extra olive oil.
- Cover the sheet with foil and bake for 25-30 minutes, basting the fish with the pan juices halfway, when the fish is firm to the touch carefully transfer the fish to a bowl and cover loosely with foil to keep it hot.
- Make a quick sauce from the pan juices by tipping the juice(the fennel) in a blender, and blitz till smooth. pour into a plate or jug.
- Transfer the fish to serving plates, serve with the baby potatoes and carrots, enjoy with the sauce, some drizzle of extra olive oil and extra garnishing as shown in the picture.
Link to printable recipe: https://sites.google.com/site/healthfulnonyecom/herby-fish-and-crunchy-potato-bake-with-white-wine-sauce
Notes: you can skin the fish side up if you don’t like bones before serving