Number of servings : 4
Prep time: 10 minutes
Cooking time: 25 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 cloves garlic
1 bulb fennel, sliced
Salt and pepper
2 tablespoons (30 mL) olive oil
5 or 6 large ripe cherry tomatoes
A handful of black olives
Sprigs of fresh rosemary and thyme
1 lemon, cut into 4 wedges
Small spoonful of Dijon mustard
4 firm fish steaks or fillets
Preheat oven to 425°F (220°C).
In a bowl, toss garlic and fennel with salt and pepper and a tablespoon (15 mL) of olive oil.
Transfer to an ovenproof skillet and roast in oven for about 10 minutes.
Add tomatoes, olives, fresh herbs, and 2 lemon wedges, and continue roasting for another 10 to 12 minutes.
Meanwhile, combine mustard with juice from remaining lemon wedges, and brush it onto fish.
In a separate ovenproof skillet, heat another tablespoon (15 mL) of olive oil over medium-high heat. Sear fish, about 2 minutes per side, then roast on bottom rack until fish flakes easily with a fork.
Top with roasted vegetables and herbs. Serve with boiled new potatoes.
Wine pairing: Chardonnay
An unoaked variety works well.