ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
BRAISED FENNEL WITH TOMATOES & THYME
Make and share this Braised Fennel With Tomatoes & Thyme recipe from Food.com.
Provided by katew
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut fennel long ways into 1 cms thick slices.
- Place slices in heavy based fry pan.
- Arrange tomato slices on top.
- Scatter over thyme sprigs, season with salt and pepper.
- Pour over chicken stock and bring to boil.
- Cover with lid or seal with foil.
- Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
- Remove pan from heat, remove lid or foil, sprinkle with cheese.
- Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.
BRAISED FISH WITH FENNEL AND TOMATO
This type of quick braising is similar to shallow poaching (page 210): An aromatic liquid is first simmered to allow the flavors to deepen, then simmered with fish, which takes on some of its character. Also, as with some poaching methods, the braising liquid becomes the sauce. Match the fish and aromatics wisely so as not to overwhelm one or the other. A fish such as salmon is easy to partner; its pronounced taste won't be flagged by aggressive flavors, such as rosemary or curry powder. Milder-tasting fish, such as grouper, halibut, sea bass, and striped bass, require more subtle companions, like the fennel, tomatoes, and lemon in this recipe. All of these fish are moist and firm-fleshed, ideal for braising.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Prepare braising liquid Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Braise fish Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce. Cover and simmer until the fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
- Serve Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil and sprinkle with pepper.
- Buy four fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly inside and out. Much thicker and the exterior could toughen before the center has cooked.
- If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.
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