Saturday, July 16, 2011

Herbed Turbot with Fennel, Apple and Peach Salad

I felt like a little piece of fish tonight and we received beautiful fresh fennel in our CSA basket this week - this is what came out.

Herbed Fish
6 fillets of white fish {I used Turbot}
1/4 olive oil
2 handfuls of fresh herbs {I used chives, oregano, basil, sage, lemon thyme and tarragon - all from our patio herb garden)
1 Tbsp lemon juice
1/2 tsp salt

Mix oil, herbs, lemon and salt in the blender until all herbs are broken down. Place fish into an oven safe dish and pour herb oil over fillets. Bake in a 350 degree oven for 15 minutes or until fish flakes easily.

Fennel, Apple and Peach Salad
1 fennel bulb
1 apple
1 peach
2 radishes
3 Tbsp peach jam
2 Tbsp lemon juice
4 Tbsp olive oil
1/4 tsp salt
Pepper to taste

Using a mandoline slice the fennel bulb, apple and radishes thinly. {I also cut my apples into matchsticks but you could leave them whole}. Cut peach into wedges and put all ingredeints into a bowl.

Mix jam, lemon juice, olive oil, salt and pepper to make dressing. Add to veggie mixture and serve with a helping of fish.

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