BAKED WHITE FISH WITH FENNEL
Who else is team one-pan meal? Let’s be real they’re hard to dislike. This Baked Fish with Fennel and Sweet Potatoes dish has all the best features of a one-pan meal in that it involves easy clean up, the flavors meld together and it’s made in just about 30 minutes so meal time is truly easy.
This Baked Fish with Fennel and Sweet Potatoes dish is one-pan perfection. It cooks in 30 minutes, is light, fresh, and herbaceous, and amazing. Depending on what season you are in, you might be able to find the fennel and sweet potatoes at your local farmers market.
Can I omit Fennel?
We really recommend using fennel here. It provides the dish with such a wonderful depth of flavor from the caramelization. If you don’t enjoy the flavor of fennel you could replace with another vegetable like mushrooms.
INGREDIENTS:
- 1 large bulb fennel, sliced
- 1 lb Japanese sweet potatoes, peeled and cubed
- 3 large cloves garlic, crushed
- 3 TBSP olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tsp sea salt
- 1 tsp fresh or dried thyme
- 1 lb white fish fillets
- 1 lemon sliced
- 1/4 cup parsley, divided
INSTRUCTIONS:
- Preheat oven to 450F.
- In a small bowl, combine crushed garlic, olive oil, lemon juice, sea salt and thyme.
- Add the cubed sweet potatoes and sliced fennel into a large cast iron skillet or to a sheet pan and drizzle with 1/3 of the marinade. Use your hands to massage the marinade into the fennel and sweet potatoes so they’re well coated.
- In a large bowl, drizzle remaining marinaded over the fish and set aside.
- Place skillet or sheet pan with veggies into the oven and bake for 20 minutes.
- After 20 minutes, flip/stir sweet potatoes and fennel that should be nicely browned and caramelized on one side. Top with marinated fish and lemon slices (and all the juices from the bowl), along with half the fresh parsley and return to oven for another 15-20 minutes.
- Remove from oven, garnish with remaining parsley and serve hot.
Baked White Fish with Fennel
Equipment
- Cast Iron Skillet
Ingredients
- 1 large Bulb Fennel sliced
- 1 lb Fish Fillets white fish
- 1 lb Sweet Potato peeled and cubed
- 3 cloves Garlic crushed
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Thyme fresh or dried
- 1 Lemon sliced
- 1/4 cup Parsley divided
Instructions
- Preheat oven to 450F.
- In a small bowl, combine crushed garlic, olive oil, lemon juice, sea salt and thyme.
- Add the cubed sweet potatoes and sliced fennel into a large cast iron skillet or to a sheet pan and drizzle with 1/3 of the marinade. Use your hands to massage the marinade into the fennel and sweet potatoes so they’re well coated.
- In a large bowl, drizzle remaining marinaded over the fish and set aside.
- Place skillet or sheet pan with veggies into the oven and bake for 20 minutes.
- After 20 minutes, flip/stir sweet potatoes and fennel that should be nicely browned and caramelized on one side. Top with marinated fish and lemon slices (and all the juices from the bowl), along with half the fresh parsley and return to oven for another 15-20 minutes.
- Remove from oven, garnish with remaining parsley and serve hot.