Mediterranean Baked Fish with Summer Squash and Fennel
We absolutely love this rustic dish! Perfect for a lovely summer evening, with a glass of wine, simple salad, and baguette- you'll feel transported to a village bistro perched on a turquoise and white Greek/Italian coastline.
2 ample-sized white fish fillets, such as halibut, mahi-mahi, cod
Salt and pepper
Olive oil
1 small-medium potato, halved and very thinly sliced
1½ c. summer squash, thinly sliced in half-moons
½ c. fennel bulb, thinly sliced (+ 2-3 Tbsp. chopped fronds, if you have them)
2 Tbsp. kalamata olives, rough-chopped
1 tsp. capers, rough-chopped
1 clove garlic, pressed or minced
¼ tsp. dried thyme
2 tsp. lemon juice
Preheat oven to 450.
Preparation:
Rinse the fish, and pat dry. Season with salt and pepper, then set aside on dish next to stove.
Place sliced potatoes in dish next to stove.
Combine the last seven ingredients, plus 1 Tbsp. olive oil in a bowl, and place next to stove.
Add 1 Tbsp. olive oil to a large cast iron, or other oven-proof skillet, swish/brush around to totally coat the bottom, and heat over medium-high heat. Quickly lay potato slices in bottom, keeping mostly single layer, but you'll need to overlap them a little. Leave alone for about 3-5 minutes, or until the bottom is crisp and browned. Flip with a large spatula, and lower heat.
Top with the fish, then pile on the veggie mixture. Cover and cook for 2-3 minutes, just enough to get it warmed and started, and then transfer to oven (keep covered). Bake for 10-15 minutes- depending on size and thickness of your fillets- until the fish is done and flakes easily.
Serve right away.
*Note: Very small cauliflower florets, and/or whole cherry tomatoes would also work well with the flavors in this dish. Substitute for, or combine with, summer squash.
Recipe created or adapted by Liz Talley, Urban Graze
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