Creamy Fish and Fennel Bake

Delicious fish cooked to perfection in a creamy sauce.

PREP TIME
EGG TEMP
350°F/176°C
COOK TIME
SERVINGS
CORE INGREDIENT
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Ingredients

  • 1 3/4 lbs (0.8 kg) fresh hake or cod fillets, halved 
  • bulb fennel sliced, feathery tops retained for garnish 
  • 1 1/2 cups (360 ml) cream 
  • 1/2 cups (120 ml) grated parmesan 
  • 1 teaspoon (5 ml) minced garlic 
  •  Salt and black pepper to taste 
  •  Dill for garnish 

Instructions

Step 1

Set the EGG for direct cooking at 350°F/176°C.

Step 2

Arrange the fish fillets and sliced fennel bulb in a Dutch oven.

Step 3

In a small mixing bowl combine the cream, parmesan and garlic; pour over the fish and fennel to cover.

Step 4

Place the Dutch Oven - Cast Iron on the cooking grid and bake for 20 to 30 minutes. Season with salt and black pepper to taste. Serve with rice and garnish with dill.

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