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Serves 4
Ingredients
Method
Pre heat the oven to 220c.
Take a roasting dish and spread out the fennel on the bottom, add the wine, olive oil and garlic cloves then sprinkle in the ground fennel and coriander, then crumble in the chilli and add the olives. Squeeze some juice from the tomatoes into the dish then add them.
Season the fish with salt and pepper and rub in a little ground fennel seed all over it then sit it in the oil on top of the vegetables. Roast for 30/35 minutes, remove from the oven and allow to rest for 4 or 5 minutes, there should be a white milky juice flowing from the fish as it rests, this is the protein in the fish naturally leaking out during cooking.
Stir in the basil, and after the oil has cooled slightly season to taste before serving whole at the table surrounded by the vegetables and with plenty of oil, olives, tomatoes and basil spooned over the top, a little lemon juice added to the oil sauce can be a good idea. You will find the fish comes easily away from the bone as everyone gets stuck in, it can be quite and occasion. I like to serve it with mashed potatoes and spinach or braised fennel.
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