main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Wednesday, November 16

Petrale with balsamic fennel

Active: 10 minutes; Total: 40 minutes; Serves: 4

Fennel, sliced into ¾-inch wedges 

2 bulbs

Balsamic glaze

1 tablespoon

Oil, olive

1 tablespoon +
1 tablespoon

Salt, sea

1 teaspoon +
1 teaspoon

Petrale fillets, thick


Tomatoes, cherry, canned with sauce

14 ounces

Sugar, coconut

1 teaspoon

Parsley, freshly chopped

3 tablespoons

Pepper, freshly ground

  1. Preheat your oven to 400°F. 
  2. Place the fennel wedges on a sheet pan, and drizzle with balsamic glaze, 1-tablespoon oil, and sprinkle with 1-teaspoon salt; bake 15 minutes, tossing once midway. 
  3. Place the fish in a smaller rimmed baking sheet so that the fillets fit snuggly. 
  4. Pour over the tomatoes, sprinkle the sugar and parsley, drizzle with remaining oil, and season with salt and pepper. 
  5. Bake for an additional 15 to 20 minutes, until the fish is cooked through and the fennel is crisp at the edges. 
Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

No comments:

Post a Comment