Baby Yellowtail with Fennel

A delicious fish dish with the least amount of fuss!

RECIPE INFO

Serves 2

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 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

METHOD

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.

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