Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4
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The preserved lemon, fennel and spices give this dish of white fish fillets an unusual and exotic Moroccan flavour.
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Ingredients
- 2 small fennel bulbs, sliced
- 2 large sticks celery, sliced
- 5 tbsp chilli oil, or olive oil mixed with a good pinch of chilli or cayenne pepper or a drop of Tabasco sauce
- 10 black olives, pitted and halved
- 1 preserved or pickled lemon, chopped small (optional)
- 1 large tomato, deseeded and chopped
- 3 tbsp chopped parsley
- 4 x 180g (6oz) white fish fillets - snapper, bream, halibut or pollack, skinned and boned
- 4 tbsp white wine
- dry spice powder: 8 coriander seeds, 1 tsp cumin seeds, ½ tsp black peppercorns, crushed together
- salt and pepper
You will need an oven proof, flat bottomed dish, as large as will fit in the oven with ease.
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Method
- Preheat oven to 230°C, set to Convection, rack position B.
- In a pan of salted boiling water, cook the fennel and celery for 2 minutes, drain and dry. It should be crisp. Pour most of the chilli oil into the dish and brush the base and sides.
- Put in the fennel, celery, olives, lemon, tomato and most of the parsley, and toss to coat in the oil. The vegetables should cover the base of the dish to a depth of 2.5cm (1 inch) or so.
- Season the fish fillets with salt and pepper and place on top, brushing liberally with the remaining chilli oil.
- Pour in the wine.
- Cook for about 30 minutes. The fish is ready when just starting to flake when pierced with the tip of a pointed knife in the thickest part.
- Divide the fish and vegetables among four warmed plates.
- Sprinkle with the dry spice powder and the remaining parsley, and serve.
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