Stolen almost entirely from Rachel Allen’s Easy Meals – a very handy book, especially when you’re short of time. It’s unusual for either of us cook without an onion even getting a sniff of inclusion in the recipe so this is a rare dish indeed!
We used Whiting purely as we found some on offer in our local supermarket, however any white fish would work.
2 100g white fish fillets – preferably skinned and deboned
1 large fennel bulb, base and frilly bits removed, thinly sliced
2 carrots, thinly sliced
1 clove garlic, finely chopped
100ml white wine
salt and pepper
1 tbsp butter
Pre-heat the oven to 180oC/350oF/gas mark 4. Lay the fennel out on an oven-proof dish, sprinkle over the tarragon and place the fish on top. Pour over the white wine, season with plenty of salt and pepper, cover with foil and place in the oven for 15 minutes. Meanwhile in a saucepan half-cook the carrots and drain the water. Add the butter, garlic and cream.
Check the fish – if cooked, drain the juices (I did this by tipping up the dish slightly and using a spoon, though be careful as obviously the dish will be hot) into the carrot pan. Recover the fish with foil, turn off the oven and stick it back in to keep warm. Reduce the creamy-winey carroty sauce until it thickens slightly and the carrots are cooked.
Use tongues to remove the fennel and plate up with the carrots then use a fish slice to lift the fish hopefully intact! Drain over some more of the sauce and you are good to scoff. Though this dish looks like it needs a slightly more refined word than “scoff”…