Cook what you grow
Roasted Fennel with White Fish
A Mediterranean sheet-pan dinner: fennel wedges roasted until sweet and caramelized, then white fish nestled on top to bake with lemon, white wine, and olives.
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Ingredients
serves 4From the garden
- 2 large fennel bulbs, trimmed and cut into 1-inch wedges, fronds reserved
- 3 cloves garlic, thinly sliced
- 2 tbsp chopped parsley
From the pantry
- 4 pieces white fish fillets (about 6 oz each)
- 1 lemon · half thinly sliced, half in wedges
- ⅓ cup dry white wine
- ½ cup olives, pitted (optional)
- 4 tbsp olive oil
- salt · to taste
- black pepper