Ingredients
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Braised fennel:
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2 tablespoons butter
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2 cloves garlic, minced
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2 large fennel bulbs, each cut into 6
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1 cup chicken stock
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cup white wine (we used Sacred Hill Marlborough Sauvignon Blanc)
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cup cream
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sea salt and ground pepper
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cup sourdough breadcrumbs
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Crispy-skinned snapper:
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4 snapper fillets, skin on
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sea salt and ground pepper
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1 tablespoon butter
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1 tablespoon olive oil
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To serve:
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steamed broccolini or beans
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lemon wedges
Tender and sweet, wine braised fennel pairs beautifully with crispy-skinned fish fillets. Serves 4
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Braised fennel: Preheat oven to 190C.
Melt butter in a large ovenproof saut pan over a low heat. Add the garlic and fennel and fry until softened. Add the chicken stock and white wine and simmer for 8-10 minutes.
Place saut pan in the oven, or transfer the mixture to an ovenproof dish. Bake for 20-25 minutes or until golden brown and sauce has thickened.
Top fennel with sourdough breadcrumbs and grill until golden and crisp
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Crispy-skinned snapper: Dry fish fillets with a paper towel, then season well with sea salt and pepper.
Heat butter and olive oil in a large non-stick saute pan. Fry fillets, skin-side down, for 4 minutes or until golden and crisp. Turn over and fry for 2 minutes or until completely cooked through
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To serve: Serve the fish and braised fennel together with broccolini or beans and lemon wedges
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