Tonight’s dish was inspired by a recipe in The Chronicle for a quick week-night dinner. I prepared it as directed in the recipe last week and with my own twist this week.
Oven roasted fish with fennel and grapefruit, or with lemongrass and ginger
1 – 2 fillets of a mild, white fish (I used rockfish)
2 T fronds from a nice, fresh fennel bulb OR 1 stock lemongrass, cut into slivers
1/2 grapefruit, juiced OR 1 t fresh ginger, minced and 2 T lemon juice
2 T butter, cut into small pieces
Salt and pepper
Lemon, for serving
Preheat an oven to 350 degrees. Place fillets on a large piece of tin foil. Liberally salt and pepper both sides of the fillets. Lay the fennel fronds on top of the fish. Crinkle the sides of the tinfoil up a little and squeeze the grapefruit juice onto the fish. Top with the butter and close the foil package. Cook for 15 – 20 minutes, until the fish is just flaky. Be careful when opening the foil packet, the steam inside is really hot!
Serve fish with a fennel salad OR cabbage salad and a grain. We had wild rice the first night and jasmine rice the second time.
Conclusions: Tasty, seasonal, super easy and pretty healthy (although not the most photogenic). This recipe is also incredibly adaptable to different seasonings and flavors … it may just become a weeknight favorite.