Martin Shanahan is the owner of the award winning Fishy Fishy Restaurant and Café in Kinsale County Cork. A graduate of Rockwell Catering College Martin ...
400g fish per person (ask your fish monger to take the head and fins off the fish)
1 fennel bulb
some sprigs of thyme
1 sliced lemon
4 tblsp veg stock
Heat a baking tray in a hot oven, while it heats up take you fish and score the sides. Place the thyme and salt into the cuts.
Place two slices of lime and two sprigs of thyme into the central cavity of the fish and place onto the hot baking tray.
Drizzle with olive oil and put into the oven which is preheated to gas mark 9 for 12 minutes
Fennel: Fennel is a great flavour for fish and roasting it just makes the veg even sweeter. Cut the fennel into quarters. Heat up a frying pan that is oven friendly. Add some oil. Place the four pieces of fennel into the hot oil. When it goes brown turn and a minute later add the veg stock and place into the oven for eight minutes.