Crispy Fennel-Topped Fish with Garlic and Oil Spaghetti
HOME > Recipes > Crispy Fennel-Topped Fish with Garlic and Oil Spaghetti

Crispy Fennel-Topped Fish with Garlic and Oil Spaghetti

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. 

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...