Vietnamese river cobbler with fennel and herbs recipe

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vietnamese river cobbler HERO
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  • 10 mins to prepare and 40 mins to cook Takes: 10 mins to prepare and 40 mins to cook
  • 4 Serves: 4

Preheat oven to Gas 4/180°C/Fan 160°C.

 

In a medium pan, sauté the onions and garlic in the oil for 3 to 4 minutes until they begin to soften. Mix with the potato and fennel slices, and the herbs. Season with salt and pepper.

 

Divide the vegetables between four small or one large ovenproof dish. Bake for 15 minutes, turning once.

 

Stir in the lemon juice and zest. Place one fillet over the vegetables in each baking dish. Top with lemon slices. Cover with foil and continue baking for 10 minutes, or until the fish is just cooked through.

 

Serve with mixed vegetables.

 

Tip

 

The lemon and oil make a dressing.

 

 

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  • 4tbsp olive oil
  • 2 red onions, finely sliced
  • 2 cloves garlic, sliced
  • 12 new potatoes, such as Charlottes, parboiled and sliced
  • 2 fennel bulbs, quartered and sliced thinly
  • handful of dill or other fresh herbs, chopped
  • 4 Vietnamese River Cobbler fillets
  • salt and freshly ground black pepper
  • 1tsp grated lemon rind
  • juice of 1 1/2 lemons
  • 8 thin lemon slices

Recipe by: Marie Harvey

Added 29/06/2011

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