Recipe

Baked fish with olives and fennel

Sicily is surrounded by the sea and fish is frequently on the table. Simple methods of cooking are favoured, letting the freshness speak for itself, but there is generally a twist, as here, with earthy aromatic fennel seeds, olives and garlic adding pungency.

Jul 31, 2009 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Baked fish with olives and fennel
  • 1 kilogram whole white fish, gutted and scaled
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon salt
  • 2 clove garlic, peeled and crushed
  • 1/4 teaspoon fennel seeds
  • 1/2 cup black olives, drained and pitted

Method

Baked fish with olives and fennel
  • 1
    Preheat oven to 200°C (regular).
  • 2
    Rinse fish thoroughly, drain briefly, then pat dry with paper towels.
  • 3
    Mix oil, vinegar, salt, garlic, fennel seeds and black olives in a bowl.
  • 4
    Line a large roasting tin with baking paper and put the fish on top of the paper. Pour over the dressing. Wrap fish in baking paper.
  • 5
    Bake for 25-30 minutes in preheated oven.
  • 6
    To find out if the fish is cooked, unwrap and check the flesh near the thickest part. When fish is ready carefully slide it off the paper onto a warmed serving platter. Serve immediately.

Notes

“Sicily’s cuisine, like the country itself, is one of contrasts, abundantly rich and lavish, with ornately garnished Baroque dishes sharing the table with simple peasant food. All I can say is, expect the unexpected because that is the only constant with Sicily” - Julie Biuso

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