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Fish cooked in a jar with fennel and orange salad
Fish cooked in a jar with fennel and orange salad
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Ideal for seafood enthusiasts who crave a delicious fish dish without the lingering odor.
Ingredients:
  • 4 x 180g firm white fish fillets (such as ling)
  • 8 lemon thyme sprigs
  • 8 flat-leaf parsley sprigs
  • 2 garlic cloves
  • 8 whole black peppercorns
  • 4 slices lemon
  • 40.00 gm white wine
  • 400g can cannellini beans, rinsed, drained
  • 2 small fennel bulbs, thinly sliced (a mandoline is ideal), fronds reserved
  • Juice of 1/2 lemon
  • 2 oranges, peeled, sliced
  • 120g olive
  • 82.50 ml flat-leaf parsley leaves
  • 60ml olive oil
Instructions:
  • In each jar, delicately nestle 2 fish fillets before generously distributing the thyme, parsley, olive oil, garlic, peppercorns, lemon slices, and wine among them. Finish with a sprinkling of sea salt, then securely seal the jars to lock in the flavors.
  • Bring a large saucepan of water to a boil. Gently submerge the jars in the water, ensuring it reaches halfway up the sides. Simmer over medium-low heat for 20 minutes or until the fish is opaque and perfectly cooked.
  • In a spacious bowl, mix together all the salad ingredients, then add a sprinkle of sea salt and freshly ground black pepper. Gently toss everything together for a perfect blend of flavors.
  • Remove the jars from the pan and let them stand for 5 minutes. Plate the salad and cannellini beans, then top with the fish and fennel fronds.

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