Swordfish with Lemon and FennelCourse: DinnerCuisine: AmericanDifficulty: intermediate
This recipe is delicious but I wanted to slow roast the fish to maximize the flavors of the fennel and lemon. I tweaked it so it worked for me. Most recipes for cooking I make them work for me which means making them easier for a busy mom or dad trying to get a good dinner on the table that is both tasty and healthy.
1 1/2 pounds Swordfish filets about 1 inch thick
Salt and fresh ground pepper
1/2 teaspoon fennel seeds
2 1/2 Tablespoon olive oil, divided
1 tablespoon butter
2 garlic cloves, minced
Grated zest from 1 lemon and 1 lemon sliced
2 fennel bulbs, quartered
1/4 teaspoon red pepper flakes or Aleppo pepper
1 Tablespoon lemon juice
- Preheat oven to 300. Line a baking sheet with two layers of parchment or heavy duty foil.
- Using a mortar and pestle lightly crush the fennel seeds to release flavors.
- Melt the butter in a small skillet with 1 Tablespoon oil. Add the minced garlic and cook about 30 seconds then add the fennel seeds and the red pepper flakes. Mix well and set aside.
- Drizzle a 1/2 Tablespoon all over the parchment. Place the quartered fennel bulb on the baking sheet with some of the sliced lemon. Place the fish on top of some of the fennel and top the fish with some of the sliced lemon and fennel. Drizzle with the remaining oil. Season with salt and fresh ground pepper.
- Slow roast in oven for about 20 minutes. Then spoon the butter oil fennel mixture over the fish. Raise the heat to 425. and cook for about 10 minutes.
- Serve the fish on heated plates with some of the lemon and fennel. Serve with couscous.