A delicious midweek dinner recipe for Creamy Fish and Fennel Bake with a garlic, cream and parmesan sauce
2 fresh hake fillets, 400 – 500 gr each, halved
one fennel bulb, sliced, feathery leaves retained for garnish
1 ½ cups cream
½ cup grated parmesan
1 teaspoon minced garlic
salt and black pepper to taste
one fennel bulb, feathery leaves retained for garnish
In an oven safe baking dish, arrange the fish fillets and sliced fennel bulb.
In a small mixing bowl combine the cream, parmesan and garlic.
Pour over fish and fennel to cover. Bake at 180 degrees Celsius for 20 – 30 min.
Season with salt and black pepper
Serve with rice and garnish with dill.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.