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| Prep Time | 5 minutes |
| Cook Time | 10-12 minutes |
| Servings |
servings
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Ingredients
- 1 large funnel bulb
- water or broth
- 1 lemon 1/2 juiced and 1/2 cut into thin slices or 1 cup white wine (optional)
- 1 garlic clove smashed
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4-5 sprigs fresh parsley
- 1/2-1 pound fresh rainbow trout or any favorite fish such as salmon or halibut
Ingredients
|
Rate this recipe!
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Instructions
- Cut the green stalks from the fennel bulb and place them into a 10-inch skillet. Fill the pan with enough water or broth until it reaches the tops of the fennel, about 1/2 to 1-inch of water. Add to water 1/2 lemon juiced and various fresh herbs to create a court-bouillon. Bring liquid to a simmer.
- Place the fish fillet over the top of the fennel. Place lemon slices on top of the fish. Cover the skillet and steam fish over medium heat for about 5 to 10 minutes, depending on thickness, or until it is cooked through.
Recipe Notes
Adapted from Feeding the Whole Family (3rd ed.) by Cynthia Lair (Sasquatch Books, 2008).