Walleye fillets on a bed of tomatoes and fennel
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 5 tomatoes, thinly sliced
- 1 Spanish onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 fennel heart, thinly sliced
- 3 Tbsp. (45 mL) fresh dill, cut up
- Salt and pepper to taste
- 3/4 cup (180 mL) Irresistibles extra virgin olive oil*
- 4 walleye fillets
Preparation
Preheat the oven to 325ºF (170ºC).
In a large ovenproof pan, arrange 8 layers of vegetables. First, layer half the tomatoes, then half the onion, and half the garlic.
Divide the fennel, then layer the remaining tomatoes, onion and garlic.
Sprinkle with 2 Tbsp. (30 mL) of dill, season to taste and top with 1/2 cup (125 mL) of olive oil. Bake for 20 minutes
Remove the pan from the oven and lay the walleye fillets side by side over the vegetables.
Brush the remaining oil on the fish. Sprinkle with the remaining dill, season and return to the oven for approximately 20 minutes
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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