Roasted Vegetables with Rosemary and Fennel scented Fish
We’re back, it is bittersweet, it always is. I am delighted to have our little family back together again and I am always happy to be home, but I always have a hard time leaving my parents’ house. My daughter is back in the comfort of her papà’s arms and happy to be back at school with her friends and her wonderful teacher. I am also delighted to be back in the kitchen, back in the markets and eating the bounty that that this country produces.
My mother is a wonderful cook, and a healthy cook, but I feel like I gained 20 pounds in the 3 weeks that I was there. Can’t explain it, though it must have been all of the cheese and crackers that were involved, a favorite of my father’s and now a favorite of my daughter’s, she must get that from her Opa.
After three weeks in landlocked Atlanta, with a sister who turns her nose up at fish, the first real meal that I cooked when I returned was fish, a favorite in this house. I roasted some vegetables that were sitting in the fridge and steamed the fish with rosemary and fennel fronds in their bellies.
Roasted Vegetables with Rosemary & Fennel scented Fish
- 2 spigole (or any other medium sized fish), scaled and cleaned
- 1 medium onion, sliced into rings
- 2 fennel bulbs, cut into 8ths
- a generous handful of fennel fronds from 2 fennel bulbs
- 3 medium potatoes, cut into 2-inch pieces
- 2 large carrots, cut into 1-inch medallions
- 2 rosemary stalks, divided
- 5 tbsp extra-virgin olive oil, divided
- salt and pepper
Preheat the oven to 425°F.
Toss fennel, potatoes, carrots and the rosemary leaves from one stalk with 3 tbs of olive oil and a generous pinch of salt. In a large roasting pan (with or without parchment paper) distribute the vegetables and place them on the middle rack in the oven. You want them to roast for about 30 minutes or until browned and cooked through.
In the meantime, cut out 2 sheets of parchment paper or aluminum foil, place them on a cookie sheet and brush with olive oil.
Distribute the onion rings evenly between the two packets. Cut the remaining stalk of rosemary in half and stuff in the cavity of each fish along with the fennel fronds, add a pinch of salt and drizzle about a tsp of olive oil inside each cavity. Place the fish on top of the onion, add a drizzle of olive oil and a sprinkle of salt. Fold over the parchment paper to enclose it completely and seal the edges. Bake for 30 to 40 minutes at 350°F or until the fish is cooked through.
The vegetables may finish before the fish, cover to keep warm and serve with the fish. If you cook them together, they will get nice and soft inside with the lower cooking temperature.
Clean and serve the fish with the roasted vegetables.
One Year Ago: Carolina Gold Risotto with Pumpkin and Oil Cured Black Olives
Two Years Ago: Risotto with Snapper in a Saffron Broth & Farfalle with Calamari and Yellow Tomatoes
Three Years Ago: Spanakopita & Peanut Butter Brownies
Four Years Ago: Cicoria Saltata in Padella, Lunch in Anzio, Mezze Maniche alla Checca, Squid Ink Risotto with Cuttlefish and Artichokes, Mezze Maniche con i Broccoli Romani & Braised Lentils With Spinach
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