Facebook Instagram Envelope

22/05/2024

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.

Serves:

4

Prep Time: 20 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

  • 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*
  • AGRODOLCE SALSA
  • 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

Method

  • 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.

Tips

  • * 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

Recipes

New Recipes

Share On:

You may also like

  • Main Courses ·

Ginger Apricot Chicken

I recently revisited this retro recipe, 1970s Apricot Chicken, refreshing it with spicy ginger and chilli, toasty almonds and fresh coriander to bring it into this Century and it is still as easy as ever!