1 -2 fennel bulbs (Ettrick Gardens)
Fresh ginger - grated.
1 lemon -zest and juice
Extra virgin olive oil (Dunford Grove)
Salt and pepper
2 large fillets of fresh fish -I chose gurnard (Harbour Fish)
30gm of butter
Ground black pepper
Sea salt
250gm bacon pieces (Havoc Pork)
1 packet sun shoots (Brightside Microgreens)
Preheat the oven to 190 degrees C.
In a large roasting pan, place trimmed and sliced fennel bulbs. Mix ginger, lemon zest & juice, olive oil, salt and pepper together and pour over fennel. Bake for 45 mins or until the fennel is soft. Keep warm.
Heat a fry pan, add butter, and let it brown. Season the fish, and cook, one fillet at a time, once fish is cooked remove and rest. Fry off the bacon pieces until crispy and set aside. Add one packet of sunflower shoots to the pan and just soften.
Place fennel on a large platter and sit fish on top, sprinkle the bacon and sun shoots over the dish.
Serve with lemon wedges and aioli (suggested vendor Catlins Kitchen).
Recipe by: Amy Dougherty
