Bay and fennel-stuffed fish with baked radishes
This recipe can be made with any small fish, but Michael Diacono goes completely sustainable and uses bouge, better known by their Maltese name vopi. He serves them with baked radishes and a salsa verde.
Rachel Zammit Cutajar
Bay and fennel-stuffed fish with baked radishes
Ingredients
- 2 cups radishes
- 1 clove garlic
- Olive oil
- Salt and pepper
- 2 whole fish (bogue - vopi)
- 1 lemon, juice only
- 2 bay leaves
- 2 tsp fennel seeds
Salsa verde
- Handful parsley, finely chopped
- Handful dill, finely chopped
- 1 clove garlic, finely chopped
- 2 tbsp black olives
- Salt and pepper
- ½ lemon, juice only
Method
1.Place the whole radishes on a baking tray with the garlic.
2.Season with salt and pepper and drizzle with olive oil.
3.Bake in the oven at 200°C for 15 mins.
4.Season the fish on the inside and out with salt and pepper and add some lemon juice.
5.Place a bay leaf and a tsp of fennel seeds inside each of the fish.
6.Score the skin on both sides and fry in a hot pan with a little bit of olive oil for 3 or 4 mins on each side.
7.To make the salsa verde, finely chop all the ingredients and mix together with the olive oil.
8.Serve the pan-fried fish with some salsa verde and baked radishes.
This recipe first appeared in Gourmet Today TV, aired on TVM on 3 December, 2016.
