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Roasted Fennel and Fish

Roasted Fennel and Fish

A simple oven-baked fish recipe where thinly sliced fennel softens, sweetens, and gently steams delicate fillets. Perfect for weeknights, minimal cleanup, and balanced flavor.
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Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 3 Servings
Course: Dinner, Main Course
Cuisine: Italian-inspired, Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 fennel bulbs trimmed and thinly sliced (wedges optional)
  • 2 –3 firm white fish fillets cod, haddock, snapper, or sea bass
  • 2 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • Optional sliced citrus lime, lemon, or orange
  • Optional cherry tomatoes olives, or capers

Method
 

  1. Preheat the oven to 400–450°F.
  2. Trim root ends and stems from fennel.
  3. Slice fennel bulbs thinly for a soft base.
  4. Spread fennel slices evenly on a shallow baking dish.
  5. Drizzle fennel with olive oil.
  6. Season fennel with salt and pepper.
  7. Roast fennel for 10–12 minutes until golden spots appear.
  8. Pat fish fillets dry with a paper towel.
  9. Rub fillets lightly with olive oil.
  10. Season fish with salt and pepper.
  11. Remove fennel from the oven once softened.
  12. Lay fish fillets directly on top of roasted fennel.
  13. Add optional tomatoes, olives, or capers to the pan.
  14. Place the dish back into the oven.
  15. Bake fillets for 10–15 minutes until flaky.
  16. Check that internal fish temperature reaches 135–140°F.
  17. Remove dish from oven once fish flakes easily.
  18. Scatter fennel fronds over the top for aroma.
  19. Rest the fish for 2 minutes before serving.
  20. Plate fillets over fennel and spoon pan juices on top.

Notes

Keep fennel slices in a single layer for caramelization. Use a sheet pan for more browning on thinner fillets. Marinate briefly in citrus for a coastal lift. Add wedges instead of slices for more charred edges. Avoid crowding the pan to prevent steaming the vegetables.