It must have been a hard winter here in Stuttgart because I am so pleased to see the Spring vegetables, fruits and herbs! I have my monthly e-mail list for May of the fruits and vegetables in season in France, I picked up my French Saveurs and my Jamie Oliver magazines from the house, bought some supplies and am ready to roll!
My husband is cruising in a military jet somewhere over West Africa which means I can have fish everyday if I want to, and I just happened to have some lovely wolf fish fillet from Fresh Paradise 🙂
Fennel is in season and it is so good roasted! See new plate.
When everyone was “blackening” everything, I was completely out of the loop overseas and never tried it, so I did today. Quick and easy!
Blackened Wolf Fish with Herb Roasted Fennel
1 1/2 lbs wolf fish fillet, cut into serving size
Creole seasoning like Emeril’s essence
Dry the fillet pieces a dip into the butter, then coat with the creole seasoning. Blacken the fish in a cast iron skillet, 2 minutes, turn, 2 minutes, turn, 2 minute.
2 bulbs of fennel, trimmed and sliced vertically
1 small onion, cut into 8 wedges
2 garlic cloves, slivered
1 tbsp fresh oregano, chopped
1 tbsp fresh, basil, chopped
1/2 tsp salt
1 1/2 tbsp olive oil
Mix everything together and roast in a 400 F oven for 15 minutes, then stir and roast for another 15 minutes.
Wine suggestion: Bourgogne Aligote