Photography by David Loftus
Tasty fish bake
Although I’ve eaten dishes similar to this in the past, this particular fish bake was brought to my attention by one of my students. It’s essentially some slow-cooked ‘jammified’ sweet onions and fennel, layered with lovely, flaky fish, crunchy potatoes and breadcrumbs with a little cream and cheese, and baked in the oven. When you eat it, make sure to get a bit of every layer on your fork!Preheat the oven to 200ºC/400ºF/gas 6. First of all, parboil the sliced potatoes in salted boiling water for a few minutes until softened and then drain in a colander. Place a 20cm casserole-type pan on a low heat, and add the oil, garlic, onion, fennel and fennel seeds. Cook slowly for 10 minutes with the lid on, stirring every so often.
Take the pan off the heat. Lay your trout fillets skin-side up over the onion and fennel. Mix together your cream, Parmesan and anchovies, season with salt and freshly ground black pepper, and pour over the fish. Toss the potato slices in a little olive oil, salt and pepper and layer these over the top. Place in the oven for 20 minutes, sprinkling with the breadcrumbs and a little grated Parmesan 5 minutes before the end. Serve with lemon halves, a green salad and cold beers!
• from Jamie’s Dinners
Comments
JennyR [Visitor]
Thu 21 Jun 2007 @ 19:11
Made this with hadddock as it was only fish I had to hand and it was lovely, definatly be making again.
Deanna [Visitor]
Sat 06 Oct 2007 @ 01:41
This recipe was a real winner with my family,especially my 20 month-old daughter who gobbled it up and demanded seconds. Thank-you Jamie!
joanne charity [Visitor]
Sat 12 Jan 2008 @ 04:40
the best eva . love you jamie
Jason Blood [Visitor]
Mon 21 Jan 2008 @ 03:12
also made it with haddock - had to substitute haricotes for fennel, also mistakenly used lemon mash instead of sliced potatoes - still used the breadcrumbs and cheese, though. It was amazing, and will become a staple. Thank You!1 (got confused with the salmon pie recipe)
Paula Mota [Visitor]
Mon 21 Jan 2008 @ 19:27
My baby daughter loved it. I've made with fresh salmon. Thanks!
Lena [Visitor]
Tue 22 Jan 2008 @ 17:08
Yammy! Though we substituted a lot: trout with salmon, fennel with thyme, and I had to unwrap anchovies sold as cheese wraps. Difficult to find right stuff on a Sunday night. Still it was amazing. Thank you.
Beth Cardeal [Visitor]
Sun 27 Jan 2008 @ 20:06
Delish Jamie!!!! It made my day :) I substituted the trout,i used salmon. Thanks.
Isabella Ross [Visitor]
Mon 28 Jan 2008 @ 17:43
Is it possible to replace a lot if items with wheat and gluten free ingredients.I find it diffucult sometimes, especially with dishes that need bread crumbs and pasta
Button [Visitor]
Wed 26 Mar 2008 @ 06:54
This looks easy and tasty. I want to make it and put it in the freezer. Does anyone know any reason why I can't do this?
Nicholas [Visitor]
Sun 18 May 2008 @ 02:04
this is a great recipe so tasty i have also made it using halibut
rate
1684 votesserves 4
ingredients
• 400g potatoes, scrubbed and finely sliced
• 4 tablespoons olive oil
• 1 clove of garlic, peeled and chopped
• 1 onion, peeled and sliced
• 1 bulb of fennel, trimmed and sliced
• 1 teaspoon fennel seeds
• 4 medium or 8 small fillets of trout, pinboned
• 285ml single cream
• 2 handfuls of freshly grated Parmesan cheese, plus extra for sprinkling
• 2 anchovy fillets
sea salt and freshly ground black pepper
• 2 handfuls of fresh breadcrumbs
• 2 lemons, halved
• 4 tablespoons olive oil
• 1 clove of garlic, peeled and chopped
• 1 onion, peeled and sliced
• 1 bulb of fennel, trimmed and sliced
• 1 teaspoon fennel seeds
• 4 medium or 8 small fillets of trout, pinboned
• 285ml single cream
• 2 handfuls of freshly grated Parmesan cheese, plus extra for sprinkling
• 2 anchovy fillets
sea salt and freshly ground black pepper
• 2 handfuls of fresh breadcrumbs
• 2 lemons, halved
