Creamy Fish and Fennel Bake

Big Green Egg

Delicious fish cooked to perfection in a creamy sauce.

PREP TIME

EGG TEMP

350°F/176°C

COOK TIME

SERVINGS

CORE INGREDIENT

Ingredients

1 3/4 lbs (0.8 kg) fresh hake or cod fillets, halved
1 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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