1. Pre-heat oven to 250C/495F/Gas 9. 2. Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size. 3. Wash and pat the fillets of perch dry - set to one side. 4. Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper. 5. Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft. 6. Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5. 7. Place the fillets of perch on top of the vegetables. 8. Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking. 9. Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables. 10. Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour. 11. Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
