Blue Grenadier and Fennel

Fresh fish and fennel is a perfect pairing. Add some lemon and oregano and dinner is ready with this simple recipe.

Serves 2

1 small fennel bulb, thinly sliced

1 small onion, finely sliced

2 cloves of garlic, finely chopped

1 Tbsp olive oil

2 Blue Grenadier fillets (also known as Hake)

30mls white wine

1 Tbsp fresh oregano leaves, chopped

1 lemon, thinly sliced

salt and pepper

Preheat the oven to 220°C.

Heat the oil in a frying pan over medium heat. Add the fennel, shallot and garlic and cook for 8 minutes until lightly browned.

Tip the contents of the pan into the bottom of a baking dish.

Season the fish fillets with salt and pepper and lay them skin-side down on top of the fennel in the baking dish. Drizzle the wine over the fish.

Scatter the oregano over the fish, and then lie the lemon slices along the length of each fish fillet.

Bake for 15 minutes until the fish is cooked through and flakes easily.

Serve with oven-cooked sliced potatoes or boiled new potatoes.

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