French Style Roasted Perch With Fennel, Tomatoes And Wine

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 wine, such as colombard
• 2 lemons, 1 sliced and 1 cut into wedges
• salt
• pepper

Recipe

• 1 pre-heat oven to 250c/495f/gas 9.
• 2 grease an attractive oven to table roasting dish or tray with a little of the olive oil. about 12" x 9" in size.
• 3 wash and pat the fillets of perch dry - set to one side.
• 4 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.
• 5 roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
• 6 remove the vegetables carefully from the oven and turn the temperature down to 180c/375f/gas 5.
• 7 place the fillets of perch on top of the vegetables.
• 8 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.
• 9 sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
• 10 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 in colour.
• 11 sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.