Baked Fish Agrodolce

Fish Agrodolce
A whole fish, baked on a layer of potatoes and fennel is really set off with the sweet and sour vibe of an agrodolce salsa.



Prep Time: 20 minutes

Cooking Time: 30 minutes


  • 500g unpeeled royal blue or desiree potatoes, thinly sliced
  • 1 large bulb fennel, thinly sliced, fronds retained for garnish
  • extra virgin olive oil, as needed
  • sea salt flakes, to taste
  • 1 kg whole cleaned firm white fish*
  • 2 tablespoons toasted pine nuts
  • 1 red onion, cut into fine slivers
  • 2 tablespoons red wine vinegar
  • 1/3 cup sultanas
  • 1/4 cup honey
  • 1 tomato, chopped
  • 2 tablespoons capers
  • 1/2 teaspoon chilli flakes
  • 1/2 cup continental parsley leaves


  • Layer potato and fennel slices onto a large oiled oven tray, drizzle with oil, season with salt and bake at 200°C for 15 minutes.
  • Cut a few slashes into each side of the fish, and stuff the cavity with half the Agrodolce Salsa.
  • Place fish on top of the roasted vegetables, drizzle with oil, season with salt and bake at 200°C for 20 minutes or until flesh is just cooked.
  • Transfer to a serving platter, arranging the vegetables around the fish, top with remaining Agrodolce Salsa, drizzle with oil and finish with pine nuts and fennel fronds.
  • AGRODOLCE SALSA Reserve half the pine nuts for garnish and combine the rest with all the other ingredients and 1/4 cup extra virgin olive oil to make a salsa. Allow to stand for 10 minutes before using.


  • * Wild caught Australian salmon was used in this recipe but barramundi, snapper, trout or trevally are also suitable.
  • STYLING Pile the Agrodolce salsa along the length of the fish, and sprinkle with pine nuts and fennel fronds, just before serving. A strategically placed leaf to cover the fish eye is also a good idea!
  • DRINK Riesling or Beer

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