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.
One-Dish Fish and Fennel
Ingredients
- 1 tablespoon butter
- 1 tablespoon 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 (summer): a handful of ripe cherry tomatoes, whole or halved optional
- 1.5–2 pounds Cod or other white fish cut into individual fillets; I estimate 8 ounces raw fish per person
- ½ fresh lemon
- Kosher salt
- when in season (winter): orange slices optional
- ½ cup white wine or dry vermouth
Serve with rice, couscous, or sourdough bread
Instructions
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Preheat oven to 400°F. Use a shallow oven-safe pot with a lid 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.
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Place the fish on top of the veg, spritz with half a lemon, sprinkle with a bit of salt, arrange orange slices on top, pour in a half-cup wine (and pour a glass to drink if you do; if you don’t, spritz in more lemon or orange or use a verjus, you want some liquid to help steam the fish), cover, and bake for 10 minutes.
Remove from oven, leave the lid on to steam + 5 , then garnish with reserved fennel fronds and serve with rice, couscous, or a baguette.
