Shad Baked With Tomatoes And Fenne Recipes

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

Steps:

• Preheat oven to 400 degrees. Lightly oil a large, shallow baking pan.
• Heat olive oil in a skillet. Add onions and saute over medium heat until golden. Add garlic and fennel and saute until the fennel begins to soften. Stir in tomatoes and increase heat to medium-high. Cook tomatoes for about 10 minutes, until there is little or no excess liquid in the pan. Season with salt and pepper.
• Place shad on the baking sheet, brush with lemon juice and spread tomato mixture over it. Sprinkle with bread crumbs. Place in the oven and bake until the shad is done, about 10 minutes.
• Remove from oven, sprinkle with ham and minced fennel tops and serve.

Steps:

• In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;

Steps:

• Preheat oven to 400 degrees. Wipe shad fillets with damp paper towel. Season both fillets with salt and pepper and wine. Lay one fillet on a large piece of foil and spoon stuffing onto fillet. Top with second shad fillet, dot with butter and wrap up in foil. Place whole package onto a baking sheet and bake about 30 minutes until fish flakes easily. Serve immediately.

Steps:

• Boil potatoes until tender, about 8 mins.
• Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
• Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

Steps:

• You can use a plank of hardwood at least an inch thick, or a broiling pan large enough to accommodate both fillets. If you use a plank, put a pan or foil tray larger than the plank on the oven rack below it to catch the drippings.
• Preheat the oven to 425 degrees. If you use a plank, spread it with vegetable oil and heat it in the oven for 5 minutes.
• Season the fillets with salt and pepper and arrange them, skin side down, in the broiling pan or on the hot plank. Lay the slices of bacon diagonally across the fish.
• Bake 15 minutes, then turn the heat down to 350 degrees and bake 10 minutes or so more, until the fish flakes easily with a fork. Discard the bacon and serve immediately with lemon wedges.

Steps:

• Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.
• Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
• Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees.
• Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
• Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
• Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.