Ingredients
For the Crispy Fennel Fish or Chicken:
1 bulb of fennel, trimmed and grated
1 tablespoon rosemary, chopped
1 tablespoon lemon zest
2 teaspoons turmeric
1 inch ginger, grated or minced
2 large cloves garlic, grated or finely chopped
1 teaspoon each fennel seeds and pollen
2 tablespoons EVOO, plus some for the baking dish
Four 6- to 8-ounce filets of thick-cut branzini or any firm white fish or small boneless, skinless chicken breasts
Salt and pepper
Chopped flat-leaf parsley and/or chopped fresh oregano, to serve
Lemon wedges or cheeks, to serve
For the Garlic and Oil Spaghetti:
½ cup EVOO
7 or 8 anchovies (it's a natural salt in the dish)
6 or 7 large cloves garlic, grated, chopped or thinly sliced
1 tablespoon lemon zest
1 tablespoon Calabrian chili paste or 1 teaspoon chili flakes
½ cup dry vermouth or crisp Tuscan white wine
1 pound egg spaghetti or spaghetti
Salt, for pasta water
About ½ pound samphire (optional; see Tip)
¼ cup chopped flat-leaf parsley, to serve
Preparation
Serves: 4
For the fish or chicken, preheat oven to 425°F, with rack at center.
Combine fennel with rosemary, zest, turmeric, ginger, garlic and fennel seeds/pollen, then coat with about 2 tablespoons olive oil.
Season fish or chicken with salt and pepper. Oil a medium baking casserole, add fish or chicken and pack the topping into place evenly over the 4 servings. Bake until crispy and brown (fish should be opaque or chicken plump and cooked through), 15 to 20 minutes. Top with herbs and serve with lemon.
For the spaghetti, bring a large pot of water to boil.
Heat oil in large skillet over medium-low heat and melt the anchovies into oil. Add garlic, zest and chili and stir 2 minutes, then add the vermouth or wine and reduce heat to low.
Cook pasta 1 minute less than package directions in salted water, adding the samphire (if using) the last 30 seconds to 1 minute of cooking time. Reserve 1 cup cooking water and add to sauce. Transfer pasta to sauce and toss with parsley.
