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Ingredients
- • 1 lg. steelhead or salmon fillet
- • ½ fennel bulb, cored, cut into ¼“ slices
- • ½ red pepper, sliced in ½” slices
- • ½ cup, pitted nicoise olives
- • ½ cup cherry tomatoes
- • 1 lemon, ½ sliced in thin half moons , ½ in 4 wedges
- • 1 Tbsp fennel seeds, toasted, ground
- • ½ cup dry white wine
- • salt and pepper to taste
- • olive oil
Instructions
Serves-4 Total time: 30 min.
Slice and prepare vegetables.
Pre-heat oven to 400F. Spread a large sheet of parchment paper onto sheet pan. Sprinkle oil onto foil and rub area for the fish. Place dried fish fillet on oiled area.
Sprinkle the fillet with a bit of oil, rub in dried fennel, top with lemon slices.
Cover with fresh fennel, tomatoes, peppers and olives. Pour wine over and season with salt and pepper.
Wrap the fish up in a tight seal like a gondola boat with the ends looping up [it looks impressive].
Place the fish in oven for 30-35 minutes depending on thickness.
When you plate the fish make sure you spoon on the juices from the foil!
Garnish with fennel fronds and lemon wedges. Serve with rice pilaf and green salad.
Note - If you are making this ahead and leaving in the fridge until cooking, don’t add wine until you are ready to cook.