Weeknights call for minimal prep and minimal cleanup. Fish fits right in this plan if you bake it in the oven. All you need is a covered pot, I’m using an oval gratin by Staub.
Fish and Fennel
- 1 tbsp butter
- 1 tbsp olive oil
- 1 bulb fennel, thinly sliced reserve fronds for garnish
- 1 onion or leek, cleaned and sliced thinly
- 2 sprigs thyme
- when in season: a handful of ripe cherry tomatoes, whole or halved
- 1.5–2 pounds Cod or other white fish fillet cut into individual portions; I estimate 8 ounces raw fish per person
- ½ fresh lemon
- Kosher salt
- ½ cup white wine or dry vermouth
Serve with rice, couscous, or sourdough bread
Preheat oven to 400°F. Use a shallow oven safe lidded pot that will hold the fish fillets in a single layer. Alternatively, you can use an oven safe dish and cover it tightly with foil. Melt the butter in the pot then add the olive oil, sliced fennel and onion or leek and stir to coat. Sprinkle with a couple pinches of salt. Add thyme sprigs, if you're feeling ambitious you can strip the leaves from the stems. If it's tomato season, add the cherry tomatoes. Bake for 30 minutes until vegetables are tender.
Place fish fillets atop vegetables. Sprinkle each with a pinch of salt. Spritz lemon over the top of all, pour in the wine, cover, and back into the oven. Cook for 10 minutes then remove from oven and let steam an additional 5 minutes before serving. Garnish with reserved fennel fronds.