French Style Roasted Perch With Fennel Tomatoes And Wine Food

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

FRENCH STYLE ROASTED PERCH WITH FENNEL, TOMATOES AND WINE

Steps:

• Pre-heat oven to 250C/495F/Gas 9.
• Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.
• Wash and pat the fillets of perch dry - set to one side.
• Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.
• Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
• Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.
• Place the fillets of perch on top of the vegetables.
• Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.
• Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
• Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.
• Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.

ROASTED TOMATO AND FENNEL SAUCE

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

SLOW-ROASTED COURGETTES WITH FENNEL & ORZO

Steps:

• Put the saffron in a small bowl and cover with 1/2 tbsp of boiling water. Heat oven to 180C/160C fan/gas 4. Put the fennel in a roasting tin with the tomatoes and bay leaf, drizzle over some oil, season and toss together with the chilli flakes. Pour over the wine. Prick the courgettes all over with a fork and place on top of the fennel. Drizzle with a little more oil, then season and cover with foil.
• Roast for 1 1/2 - 2 hrs, turning the courgettes halfway through, removing the foil for the last 5 mins. The courgettes should be very soft. Lift the courgettes from the pan and set aside.
• Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium heat. Add half the lemon zest and breadcrumbs, and gently fry until the bread is golden and crunchy. Set aside.
• Cook the orzo in a pan of boiling water until al dente, then drain. Toss with the fennel, tomatoes, pine nuts, the saffron and its water. Season.
• Divide the orzo between plates and add half the ricotta to each, drizzle with olive oil and sprinkle with sea salt. Top with the courgettes and scatter over the breadcrumbs, remaining lemon zest and sprigs of dill.