The French Saveurs’ October edition has some extraordinary seasonal and appetizing recipes for the month. That’s why I bought this extremely ugly fish. Evidently, looks aren’t everything because St. Pierre fish is delicious. And, you can buy a whole fish at L’Ambiance des Halles. Of course.
I was interested in this recipe because it included fennel and the fennel bulbs are looking rather sexy in the market.
The fish is laid on a bed of thinly sliced fennel.
Then sprinkled with coarsely chopped olives, basil and garlic. I liked this.
The fish was starting to look interesting. Mediterranean?
Then topped with thinly sliced lemon and tomatoes. I sliced the tomatoes and lemon like a savage and they should have been more thinly sliced but….
The fish came out white and flaky, it’s flavor enhanced but not masked by the vegetables. Okay, the presentation was lumpy with the tomatoes and lemon but it didn’t ruin our appetites or anything 🙂
This was a very nice meal and you could choose any whole white fleshed fish if you can’t find the St. Pierre.
In the evening we still had room for a light, evening snack of charcuterie, cheese and wine that’s always nice.
St. Pierre Fish with Fennel
1 large St Pierre fish, gutted and cleaned
Salt and pepper
4 fennel bulbs, sliced thin
6 garlic cloves
1/3 cup pitted black olives
Leaves from a small bunch of basil
4 small tomatoes, thinly sliced
2 lemons, thinly sliced
Preheat oven to 425 F.
Salt, pepper and brush the fish with olive oil. Set aside. Oil a large, shallow baking pan, then place the sliced fennel inside. Sprinkle with salt and pepper. Place the fish on top of the fennel.
Chop the garlic, olives and basil together, then sprinkle over the fish and fennel. Top with the lemons and tomatoes.
Place baking pan in oven for about 30 minutes until fish flakes.