Zereh
Head Chef
This is what we had for dinner tonight! So so simple and very delicious. They didn't have fresh halibut at the store I went to today so I used fresh cod instead; any mild, white fish will work.
This recipe came from a Larry's Market (a to-die-for independently owned grocery store in the Seattle area) advertiser I got in the mail ages ago. Glad I saved it. And very glad I finally got around to trying it.
Preheat oven to 400F
4 medium Yukon potatoes
2 fennel bulbs
3 cloves garlic, minced
Olive Oil
Salt & Pepper
Slice the potatoes and fennel to 1/8-inch thickness using a mandolin. (I don't have one so I used my food processor to slice them paper thin).
Put the garlic, potatoes and fennel into a 13- X 9-inch baking dish. Drizzle generously with olive oil (said to use 1/3 cup, I used less, closer to 1/4 c) and toss well to coat.
Bake uncovered for 25 minutes. Remove from oven, place fish on top. Brush the fish with olive oil. Cover the pan with foil and return to the oven for 15 minutes or so, until the fish is flakey and done.
Let it sit, covered, for 10 minutes.
Season with salt & pepper and serve.
Z
This recipe came from a Larry's Market (a to-die-for independently owned grocery store in the Seattle area) advertiser I got in the mail ages ago. Glad I saved it. And very glad I finally got around to trying it.
Preheat oven to 400F
4 medium Yukon potatoes
2 fennel bulbs
3 cloves garlic, minced
Olive Oil
Salt & Pepper
Slice the potatoes and fennel to 1/8-inch thickness using a mandolin. (I don't have one so I used my food processor to slice them paper thin).
Put the garlic, potatoes and fennel into a 13- X 9-inch baking dish. Drizzle generously with olive oil (said to use 1/3 cup, I used less, closer to 1/4 c) and toss well to coat.
Bake uncovered for 25 minutes. Remove from oven, place fish on top. Brush the fish with olive oil. Cover the pan with foil and return to the oven for 15 minutes or so, until the fish is flakey and done.
Let it sit, covered, for 10 minutes.
Season with salt & pepper and serve.
Z
