Roasted Fennel is the perfect accompaniment for any kind of fish. But why stop there? Serve it next to just about anything!Jump to Recipe
I never really paid much attention to fennel, walking right past it in the grocery store. It has a slight anise flavor, which I’ve only recently begun to appreciate. (See my recipe for Apple Fennel Salad.) How could I know how lovely it would be roasted? Oh my. Roasting the fennel mellows that flavor a bit, deepens it, and makes it even slightly nutty. I didn’t want it to be flat, though, so I added some lemony notes for harmony. (What can I say? I’m a musician. I like harmony.)
The perfect love story
Speaking of harmony, fish and fennel are perfect for each other. Some people say they are inseparable. After trying this recipe with my favorite salmon recipe, I can attest to their compatibility. But being a person who likes to push the envelope sometimes, I am also imagining this with a juicy, singed-with-char steak. Drool.
A couple of tips
This recipe calls for both lemon juice and lemon zest. You may want to zest your lemon (I use a microplane for this recipe) before you squeeze it for juice. I am telling you this because of the frustration I’ve experienced doing this sequence backwards a few too many times. Ahem.
Keep an eye on your fennel as it roasts. There is a fine line between deeply roasted and burnt.
As always, thank you for being here. I love creating recipes for us both to use in our healing.
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