“When you choose fish with the MSC blue label, you can be absolutely sure you are making a sustainable choice to have fish in the future, and we all want that – right?”
(United Kingdom)
Prep time
12 mins
Cooking Time
25 mins
Serves
2
Ingredients
- 360g MSC certified haddock* fillets
*Or any other MSC certified white fish e.g. hake or Cape whiting
THE REST:
- 3 small fennel bulbs (or one large bulb) trimmed and cut into wedges
- 1/2 onion (finely sliced)
- 2 cloves of garlic (peeled and sliced)
- 1 handful of black olives
- 1 dash of Pastis (e.g. Pernod) (optional)
- 1 glass of white wine or sherry
- 1 tbsp of fresh dill (finely chopped)
- 50g salted butter (cubed)
- 1/2 lemon
- Olive oil
- Salt & pepper
Method
- Preheat the oven to 200 ºC (or 180 ºC fan) / 392 ºF.
Heat a frying pan (that can be covered and put it in the oven), add some olive oil and gently fry the fennel until it starts to turn golden.
- Add the Pernod (optional), boil for minute, then add the wine, sliced onion and garlic, allow the alcohol to boil off for a minute, then cover and turn to a simmer, keep cooking until the fennel is tender, add a little water if you need to help it
along.
When the fennel is soft and giving, place the fish on top and add the olives, cover and place in the pre-heated oven.
- Cook for 6-8 minutes in the oven until the haddock is just cooked. Then using a fish slice lift the fish out with the fennel underneath and plate up. Using a spoon gently peel off the skin of the haddock.
- Place the pan back on the stove top and add the butter, bring to a boil until the sauce is buttery and thickened, then add the dill and lemon juice to taste.
- ET VOILA!
Spoon the sauce over the fish and fennel and serve (with some boiled new potatoes or frites if you wish).
 | Chef Naledi's Tip: Substitute fennel with ‘bok choy’, celery or leeks to accommodate the family taste palette. |
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