Recipe Vine-wrapped fish with fennel and sauce verde : Practical and Delicious

Recipe Vine-wrapped fish with fennel and sauce verde : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Vine-wrapped fish with fennel and sauce verde. You are currently reading Recipe Vine-wrapped fish with fennel and sauce verde : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Vine-wrapped fish with fennel and sauce verde requires 20m, cook 1h 10m and serve 6. Caution: allergy Contains gluten, fish, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Create a gourmet feast with these vine-wrapped fish topped with salsa verde.

Ingredients:

18 Ingredients

• 
  
  
  

  
  
  
  

  
  
  
  
  
  1.5kg desiree potatoes, cut into 3mm-thick slices
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  180ml (3/4 cup) olive oil
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  2 tbsp fresh thyme
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  2 tbsp fresh rosemary leaves
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  4 cloves garlic, crushed
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  6 whole fish, such as whiting or red mullet, cleaned
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  30g (1/3 cup) fennel seeds, crushed
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/2 cup chopped oregano leaves
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  6 small preserved vine leaves (see note)
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  Juice of 2 lemons, plus extra, to serve
  
  
  



• Sauce verde



• 
  
  
  

  
  
  
  

  
  
  
  
  
  160g baby spinach leaves
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  25g crustless rustic bread, chopped
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 hard-boiled egg, peeled, quartered
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  8 anchovy fillets
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  2 tbsp white wine vinegar
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tbsp chopped cornichons (small sour gherkins)
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tbsp baby capers
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  80ml (1/3 cup) extra virgin olive oil
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

• 
  
  
  

  
  
  
  

  Step 1
  
  
  
  
  Preheat oven to 220°C. Place potatoes in a large bowl with 100ml oil, thyme, rosemary and garlic. Season. Toss potato until well coated, then layer in a 20cm x 28cm ovenproof dish. Bake for 1 hour or until crisp and golden.
  
  
  


• 
  
  
  

  
  
  
  

  Step 2
  
  
  
  
  For sauce verde, cover spinach with boiling water. Stand for 30 seconds until wilted. Drain, refresh, then squeeze out excess liquid. Process spinach and remaining ingredients until smooth. Season.
  
  
  


• 
  
  
  

  
  
  
  

  Step 3
  
  
  
  
  Cut 2 slits on each side of the fish, then fill belly cavities with half the fennel and oregano. Rub remainder into slits of the fish and wrap each in a folded vine leaf. Season. Drizzle with half the juice and 40ml oil.
  
  
  


• 
  
  
  

  
  
  
  

  Step 4
  
  
  
  
  Preheat a barbecue or chargrill pan to high. Cook wrapped fish for 2-3 minutes each side or until just cooked. Drizzle with the remaining lemon juice and oil, and serve with potatoes and sauce verte.
  
  
  

Did you make this?

0

people made this

Tell us what you think of this recipe!

Rate Now

Here is a photo of Recipe Vine-wrapped fish with fennel and sauce verde : Practical and Delicious...



What do you think about Vine-wrapped fish with fennel and sauce verde. Let's go to the kitchen and immediately practice the recipe.

The article above is the ingredients and method of presentation Recipe Vine-wrapped fish with fennel and sauce verde : Practical and Delicious.

Thank you for reading and practicing Recipe Vine-wrapped fish with fennel and sauce verde: Practical and delicious. Don't forget to visit this blog again because there are many other chef recipes worth trying. Do not forget to share on your social networks like WhatsApp, FB and IG.