Steamed Fish Boat and Roasted Fennel
Yield:
2 servings
Prep Time:
15 minutes
Cook Time:
15 minutes Ingredients:
2-6 ounce flounder filets (or any thin, flaky white fish of choice)
Rosemary
4 lemon slices
2 cups arugula
2 cloves garlic, minced
1 sliced shallot
1 endive
2 tsp butter
Salt and pepper
1 bulb fennel
1 tbsp olive oil
Instructions:
1. Preheat oven to 375 degrees
2. Prepare fennel: cut off stems, slice the fennel in half length-wise, put the cut side down and cut into 1/2 inch slices. Toss on a cookie sheet with olive oil, salt and pepper.
3. Place in oven to be cooked for 30 minutes (flip fennel at 15 minutes when you place the fish in oven)
4. Season fish with salt and pepper and place on 2 sheets of parchment paper
5. Layer lemon slices, garlic, shallot, endive, rosemary and butter and wrap fish in paper, creating a boat
6. Bake fish for about 15 minutes (when done fish should flake easily with your fork)