Fish poached in fennel à la Grecque

Photograph: Emma Jervis

Photograph: Emma Jervis

Sat, Aug 18, 2018, 06:00

  • Serves: 6
  • Cooking Time: 45 mins
  • Course: Main Course


  • 3x 350g fish fillets
  • 2 medium onions
  • 2 large cloves garlic, crushed
  • 150ml olive oil
  • 500g tomatoes, chopped
  • 1tsp coriander seeds, ground
  • 1tsp fennel seeds, ground
  • 100ml dry white wine
  • Juice of 2 lemons
  • Salt and pepper
  • 3 heads fennel, sliced


1. First make the sauce. Heat a pan and add the oil followed by the onions and garlic. Allow them to stew gently until they are soft. Add the tomatoes and the spices, then the wine, lemon and seasoning and simmer for 10 minutes. Add the fennel and mix it in well to the sauce, cover the pan with a lid and allow to stew for about 30 minutes. Check the sauce after 20 minutes and add a drop of water if needed.

2. Either heat the oven to 200 degrees or cook the fish in the pot with a lid on. Place the fish on top of the sauce and bake in the oven for 10-12 minutes, depending on the thickness of the filets. Otherwise, place a lid on the pot, turn the heat to medium and allow the fish to steam on top of the sauce for eight to 10 minutes.