This easy dish teams up with garlic bread to soak up the wonderful tasty juices created from the fennel, tomatoes and flathead fillets.
Function: Circo Roasting®
Baked Flathead Fillets with Fennel, Tomato and Garlic Bread
Ingredients
4 flathead fillets
1 tbsp fresh dill, chopped
1 fennel bulb, thinly sliced
400g mixed cherry tomatoes
2 tbsp Gewurshaus Venetian Gondola Spice
¼ cup olive oil
Salt and pepper, to taste
Garlic bread
3 tbsp butter, softened
1 tsp Gewurshaus Garlic Salt
8 slices ciabatta bread
Method
Preheat oven on CircoRoasting to 180°C.
In a baking dish, toss together the fennel, tomatoes, the Venetian gondola spice and olive oil. Season with salt and pepper. Place dish on shelf level 3 and cook for 20 minutes or until fennel has lightly caramelised and tomatoes just soften.
While the fennel and tomato is cooking, make the garlic bread. Combine the butter and garlic salt. Spread butter on each side of the ciabatta slices.
After the 20 minutes of cooking time, add the fish and bread. Arrange two slices of bread and then a flathead fillet alternatively, gently pushing into the fennel and tomato mixture. Return baking dish to the oven and continue cooking for 15-20 minutes, or until fish is cooked and the garlic bread lightly golden. Sprinkle with dill and serve.
Notes
This recipe can be easily doubled to serve more people.
Authors Bio
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.