Baked spiced yellowtail with roasted fennel, tomatoes and red pepper
Recipe pairing with Radford Dale Organic Freedom Pinot Noir - by Ilse van der Merwe www.thefoodfox.com
Baked spiced Yellowtail with roasted fennel, tomatoes and red pepper
This easy, simple recipe delivers big on fragrant North-African and Mediterranean style flavours, with the comforting umami of roast vegetables. Fennel brings a brightness to the dish, and the liquorice tones pair beautifully with the unique salty palate of the Pinot Noir.
For optimum enjoyment during the hot summer months, serve the wine slightly chilled.
** We sourced the 'Fish With a Story' Yellowtail responsibly via ABALOBI who are working to support and elevate small scale fisheries in South Africa and beyond.**
Tip: If your oven allows, you can bake the tray of veg and the tray of fish alongside one another, timing for it to be done at the same time (start with veg).
Ingredients: (serves 4)
For the vegetables:
1-2 large fennel bulbs, thinly sliced (save some of the fronds for serving)
300 g mixed small tomatoes, larger ones halved
1 red pepper, pith removed, sliced
about 30-45 ml extra virgin olive oil
salt & freshly ground black pepper, to taste
For the fish:
1 large fresh yellowtail fillet, rinsed and dried with a clean cloth
45 ml (3 tablespoons) extra virgin olive oil
½ teaspoon salt
freshly ground black pepper, to taste
zest of a lemon, finely grated
1 garlic clove, finely grated
5 ml smoked paprika
5 ml ground cumin
½ teaspoon fennel seeds (optional)
a handful fresh dill / fennel fronds, to serve
lemon wedges, to serve
Method:
Preheat the oven to 220 C. On a baking sheet, arrange the fennel, tomatoes, red pepper in an even layer, then drizzle all over with olive oil and season generously with salt and pepper.
