Irene's Fish Baked with Fennel & Lemon

This is a simple yet delicious recipe adapted from Jo Seagar’s ‘Italia’. You can serve the dish with crusty bread to soak up the lovely pan juices.

Serves 2


400g fish fillets 

1 fennel bulb, sliced thinly

2 tbp olive oil

2 cloves garlic

1 lemon, thinly sliced

1/2 tbp dried oregano or 1 tbp fresh oregano

½ cup white wine

1 tbp chopped Italian Parsley

Salt & pepper

Lemon wedges to serve


1. Preheat the oven to 180C.

2. Put  the fennel and olive oil in a frying pan. Stir-fry for 5-6 minutes to soften and cook the fennel. Add the garlic and lemon slices. Cook for another 2 minutes. Place the mixture in a baking dish or ovenproof dish.

3. Place the fish on top of the fennel mixture and sprinkle with the oregano. Pour over the white wine. Place in the oven and bake for 15 minutes or until the fish is cooked.

4. Serve sprinkled with the chopped parsley and fresh lemon wedges to squeeze over.

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