French Style Roasted Perch With Fennel Tomatoes And Wine Recipes

FRENCH STYLE ROASTED PERCH WITH FENNEL, TOMATOES AND WINE

French Style Roasted Perch With Fennel, Tomatoes and Wine image

A delectable roasted fish and vegetable dish that is very popular in the South of France, especially Provence. I have listed Perch as the fish to use in this recipe, but Bream, John Dory, Halibut or Tilapia would also work very well. An elegant dinner dish, which needs very little attention, making it the perfect recipe for when you have company! Serve alongside poached or steamed seasonal vegetables, with wild rice or a simple salad.

Provided by French Tart

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 perch fillets
3 fennel bulbs, cut into quarters, reserving the fennel fronds for a garnish
3 tomatoes, peeled and cut into quarters
3 shallots, peeled and finely chopped
1 red pepper, trimmed and cut into chunks
2 tablespoons dill
1 teaspoon coriander seed
1 tablespoon olive oil
1 teaspoon fennel seed
1 cup dry white wine, such as colombard
2 lemons, 1 sliced and 1 cut into wedges
salt
pepper

Steps:

Pre-heat oven to 250C/495F/Gas 9.
Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.
Wash and pat the fillets of perch dry - set to one side.
Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.
Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.
Place the fillets of perch on top of the vegetables.
Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.
Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.
Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.

Nutrition Facts : Calories 176, Fat 3.4, SaturatedFat 0.5, Cholesterol 54, Sodium 106.3, Carbohydrate 19, Fiber 6.7, Sugar 2.8, Protein 14.6

TOMATO AND FENNEL BRUSCHETTA

Tomato and Fennel Bruschetta image

Categories Bread Herb Tomato Side Low Fat Vegetarian Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

1/2 pound plum tomatoes, seeded, chopped
1/2 cup finely chopped fresh fennel
12 tablespoon minced fennel tops
1 small shallot, minced
1/2 teaspoon fennel seeds
4 4x6 sourdough or French bread slices
1 tablespoon plus 1 teaspoon olive oil

Steps:

Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. Grill or toast bread. Brush with oil. Season generously with pepper. Top with tomato mixture. Cut each slice into 4 pieces and serve immediately.

ROASTED TOMATO AND FENNEL SAUCE

Roasted Tomato and Fennel Sauce image

This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes 3 1/2 cups

Number Of Ingredients 7

Ingredients

1 fennel bulb, fronds removed, bulb cored and cut into pieces
2 pints grape tomatoes, half of them halved
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
5 sprigs thyme
Sugar
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

Nutrition Facts : Calories 86 g, Fat 6 g, Fiber 2 g, Protein 1 g

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