Baby Yellowtail with Fennel

A delicious fish dish with the least amount of fuss!


Serves 2

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Email this recipe


  • 2 x baby yellowtail portions (250g each)
  • 1 bulb of fennel, finely chopped
  • 1 sprig of thyme
  • 2 shallots
  • 1 onion
  • Flaked almonds
  • Mixed bouquet of herbs
  • Olive oil
  • Sea salt and black pepper
  • 1/2 lemon


Preheat the oven to 180°C.

Salt the inside cavity of the fish. Coarsely chop the mixed herbs, shallots and onion and stuff the fish with this mixture. Place the finely chopped fennel in the bottom of a Le Creuset Signature Oval Casserole and place the fish on top. Sprinkle with a drizzle of olive oil and lemon juice. Season with salt and pepper, cover and bake for 25 minutes.

Before the end of the cooking process, roast the flaked almonds in a pan and set aside. Serve with a scattering of roasted almonds.