Oven-Roasted Fish with Fennel and Ouzo
by Hara Dretaki
- 2 lbs. firm white fish fillets
- 2 tsp. of juice, squeezed from fresh lemon
- 1 fennel bulb
- 1/4 cup and 2 Tbsp. extra-virgin olive oil
- 2 spring onions, sliced
- 2 Tbsp. of Ouzo
- 2 garlic cloves, peeled and sliced paper-thin
- 4 medium-sized tomatoes, peeled, seeded, and sliced across the width into thin rounds
- 1/3 cup chardonnay
- Salt and freshly ground black pepper to taste
Wash the fish and pat it dry. Drizzle lemon juice and a pinch of black pepper onto the fillets. take the fennel bulbs and slice up each section into quarters. Heat the olive oil in a heavy skillet over medium to high heat. Add in sliced fennel and onion, and sauté in the skillet, stirring often, about 10 minutes. Add the ouzo and continue to cook until the liquid has evaporated completely.
Remove pot from heat, let mixture cool, and then stir in the garlic. Add in chopped fennel fronds. Set aside. Preheat oven to 350° f. Spread olive oil in a clay or glass baking dish and arrange the fish fillets in pan so that they aren’t overlapping. Top the fish with the fennel and onions, then add tomatoes. Continue to let the fish cook; pour in the wine and an extra 2 tablespoons of olive oil. Bake uncovered until fish is fork-tender, 25 to 30 minutes. Add water, if necessary, to keep pan moist during baking.
Remove from oven and serve garnished with fennel fronds. Serve immediately with warm crusty bread and roasted garlic.
Recipe yields 4 servings