Servings
4
Prep time
Cook time
Recipe
Ingredients
- Juice ½ lemon
- 4 x 120g thick white fish fillets (such as barramundi)
- Celtic sea salt & freshly ground
- black pepper, to taste
- 1 tsp ground cumin
- 1 tbsp fennel seeds
- 400g fennel bulb, leaves reserved, trimmed & sliced
- 3 leeks, white part only, sliced
- 2 brown onions, sliced
- 3 garlic cloves, peeled
- 2 tsp extra-virgin olive oil
- 1 tsp ground coriander
- Coriander leaves, to serve
Method
- Preheat oven to 180°C and line a roasting tin with baking paper.
- Pour lemon juice over the fish fillets, season with salt and pepper, and sprinkle over the cumin and the fennel seeds. Cover and refrigerate for 15–30 mins.
- Put the fennel slices, leeks, onions and garlic in the prepared roasting tin. Drizzle over the olive oil, add the ground coriander and season with salt and pepper. Mix well, then bake for 25 mins, turning once.
- Sit the fish on the vegetables and cook for a further 15 mins, or until the fish is cooked through. Serve topped with the coriander and fennel leaves.
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