Cooking

Opakapaka Fish with Caramelized Fennel, Parsley, Capers and Lemon

posted: 06/30/10
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Opakapaka Fish with Caramelized Fennel, Parsley, Capers and Lemon
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Take Home Chef, Episode 18: Lisa's Menu

INGREDIENTS

FOR THE FENNEL:

  • 4 fennel bulbs, each cut into 6 wedges
  • 1 onion, thinly sliced
  • 1/2 cup pitted kalamata olives
  • 1/2 cup caper berries
  • 2 tablespoons drained extra fine capers
  • 2 tablespoons chopped fresh flat leaf parsley
  • Juice of 2 lemons
  • 1 garlic glove, chopped
  • 5 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • FOR THE FISH:
  • 3 tablespoons olive oil
  • Four 6-ounce filets of opakapaka
  • Salt and freshly ground black pepper

PREPARATION:

TO MAKE THE FENNEL:

  1. Preheat the oven to 400 ?F/200?C. Preheat a grill pan over medium-high heat and grill the fennel and onion until grill marks appear. Place in a 13 x 9 baking dish. Add the olives, caper berries, fine capers, parsley, lemon juice and garlic to the fennel mixture, and toss well to combine.
  2. Bake for 15 to 20 minutes, or until the vegetables are tender and the flavors blend. Remove from the oven and drizzle with the extra virgin olive oil. Season with salt and pepper and keep in a warm place.

TO COOK THE FISH:

  1. Drizzle the olive oil into a cold, non-stick saut? pan. Season the filets with salt and pepper. Place the filets skin side down in the cold saut? pan. Turn the heat to high and cook the fish for 2 to 3 minutes, or until the skin is crisp and a deep golden color. Turn the fish over and cook for 2 to 3 minutes, or until the fish is just cooked through. ( Place the fennel mixture in the center of 4 plates. Place the fish on top of the fennel mixture. Drizzle the fennel juices from the baking dish around the fish and on the plates, and serve.
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