Baked fennel fish with a vegetable bed is a simple dish, healthy and full of vitamins. The fennel is a herb that is perfect to accompany fish dishes since the garrisons with fennel give them a very tasty anisado touch. That is why this time I share with recipes this step by step to prepare a fish with very tasty and simple fennel to elaborate. I hope you like it and enjoy it as much as me.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to do fennel with fennel: |
| 4 YOMOS DE PESCADILLA 1 Hinojo bulb 1 nabo small 1 leek 1 small onion 1 green pepper 1 handful of varied nuts |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with white wine, |
Ingredients to do fennel with fennel:
1. First of all, we begin to prepare this fish with oven fennel by picing the nuts in a mortar, then add the white wine, mix and reserve.
2. cut the upper stem of fennel, leaves and hard part, and pic it in Juliana. Peel the turnip, onion and leek and cut them into slices. Then put all the vegetables from the baked fish to poach in a pan with a little olive oil, splash down and let them make about 5 minutes. It is a iron in the fire with salt and when it is very hot add the loins of Pescadilla and rough and back. Do not do them almost that then they go to the oven. In an oven source put a bed with all the vegetables, place the fish of fish and above these the bite of nuts. Cover the finger with fennel in the hot oven at 180 ºC about 10 or 15 minutes.
3. Serve the very hot loins with vegetables. You can make this same fish recipe with baked fennel with hake, monkfish or any other fish. comment or any queries you have.
