| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| British | British, Modern, Thoroughly | 4 | Servings | |
INGREDIENTS
| 3 | Bulbs fennel | |
| 2 | Cloves garlic | |
| 2 | T | Olive oil, 30ml |
| 4 | 200 g, 7oz fillets of | |
| hake | ||
| 1 | Lemon, Juice of | |
| 4 | T | Olive oil, 50ml |
| 1 | Segmented lemon | |
| 1 | t | Fresh thyme leaves |
INSTRUCTIONS
Preheat the oven to 200øC/400øF/gas mark 6. Slice the fennel and garlic and place in a saucepan along with the 30ml of oil, the lemon juice and a seasoning of salt and pepper. Cover the pan with a close fitting lid and cook on a gentle heat for 1 hour. Then transfer this mixture to a blender and puree, keep warm. Brush the fish with some oil and roast in the oven for 10 minutes or until cooked. Place some of the puree on each plate and put a portion of fish on top, finally combine the segments with the oil and thyme and spoon some of this on top of each fillet. Converted by MC_Buster. Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 182
Total Fat: 20.6g
Cholesterol: 0mg
Sodium: 153.7mg
Potassium: 24.3mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: <1g
Protein: <1g