Fish Baked In Foil With Fennel And Lime

Name: Fish Baked In Foil With Fennel And Lime
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters roughly chopped cilantro; 1 Tbsp Dijon mustard; 1 fennel bulb; 1 teaspoons coarsely ground black pepper; 1 large lime, very thinly sliced; 59 milliliters freshly squeezed lime juice; 118 milliliters olive oil; 1 large red onion; 4 servings Salt; 1 Tbsp unsalted butter, in small chunks; 1 medium whole fish, about 2 1/2 lbs (I used striped bass), cleaned and scaled

You can never have too many side dish recipes, so give Fish Baked In Foil With Fennel And Lime a try. This recipe serves 4. Watching your figure? This gluten free, primal, and pescatarian recipe has 306 calories, 2g of protein, and 30g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of cilantro, fish, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat the oven to 325 degrees F. Rinse the fish under cold water and dry well with paper towels.

Ingredients you will need

Water

Fish

Equipment you will use

Paper Towels

Oven

In a large, wide bowl, whisk together the lime juice, olive oil, cilantro, a few generous pinches of salt and the pepper.

Ingredients you will need

Lime Juice

Olive Oil

Cilantro

Pepper

Salt

Equipment you will use

Whisk

Bowl

Add the fish to the marinade, turning to coat and getting some inside the cavity. Set aside for about 10 minutes while you prepare the rest of the ingredients.

Ingredients you will need

Marinade

Fish

Halve the fennel bulb and thinly slice one half.

Ingredients you will need

Fennel Bulb

Cut the other half into 1/8-inch dice. Do the same with the onion.

Ingredients you will need

Onion

Take two pieces of aluminum foil and fold them together so that they form big piece (see photo below).

Equipment you will use

Aluminum Foil

Lay the foil shiny-side down on a large, rimmed baking sheet. Arrange half of the sliced red onion, sliced fennel and lime along the middle of the foil, over an area roughly the same size as the fish.

Ingredients you will need

Red Onion

Fennel

Fish

Lime

Equipment you will use

Baking Sheet

Aluminum Foil

Remove the fish from the marinade and slather the cavity with the mustard. Then scatter the butter chunks and the chopped onion and fennel inside the cavity, filling it just enough that it looks plump, without the vegetables spilling out all over the place.

Ingredients you will need

Vegetable

Marinade

Mustard

Butter

Fennel

Onion

Fish

Lay the fish gently on top of the sliced vegetables, and then arrange the rest of them on top of the fish, finishing with a row of lime slices. Start to fold up the foil so that liquid won't seep out the sides, and then drizzle the marinade over the top of the fish. Fold and crease the foil into a neat package, leaving a little space between it and the fish.

Ingredients you will need

Lime Slice

Vegetable

Marinade

Fish

Equipment you will use

Aluminum Foil

Put the fish (on the baking sheet) in the oven and bake for 45 minutes to an hour, until the fish is cooked through.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Oven

Serve with boiled herbed potatoes and a salad.

Ingredients you will need

Potato

Equipment

Ingredients

Servings:

59milliliters

roughly chopped cilantro 1Tbsp

Dijon mustard 1

fennel bulb 1teaspoons

coarsely ground black pepper 1large

lime, very thinly sliced 59milliliters

freshly squeezed lime juice 118milliliters

olive oil 1large

red onion 4servings

Salt 1Tbsp

unsalted butter, in small chunks 1medium

whole fish, about 2 1/2 lbs (I used striped bass), cleaned and scaled

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.