French Style Roasted Perch With Fennel, Tomatoes and Wine

Ingredients

• 6 perch fillets
• 3 fennel bulbs, cut into quarters, reserving the fennel fronds for a garnish
• 3 tomatoes, peeled and cut into quarters
• 3 shallots, peeled and finely chopped
• 1 red pepper, trimmed and cut into chunks
• 2 tablespoons dill
• 1 teaspoon coriander seed
• 1 tablespoon olive oil
• 1 teaspoon fennel seed
• 1 cup dry white wine, such as colombard
• 2 lemons, 1 sliced and 1 cut into wedges
• salt
• pepper

Directions

1. 1

   Pre-heat oven to 250C/495F/Gas 9.

2. 2

   Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.

3. 3

   Wash and pat the fillets of perch dry - set to one side.

4. 4

   Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.

5. 5

   Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.

6. 6

   Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.

7. 7

   Place the fillets of perch on top of the vegetables.

8. 8

   Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.

9. 9

   Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.

10. 10

    Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.

11. 11

    Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.