Crispy Fennel-Topped Fish with Garlic and Oil Spaghetti

{"handle":"crispy-fennel-topped-fish-with-garlic-and-oil-spaghetti-rachael-ray","title":"Crispy Fennel-Topped Fish with Garlic and Oil Spaghetti","seoTitle":"Crispy Fennel-Topped Fish with Garlic and Oil Spaghetti | Rachael Ray","seoDescription":"Rachael shares her \"easy and delicious\" Italian-inspired dinner: fennel-topped fish + garlic and oil spaghetti.","image":"https://images.ctfassets.net/vmuke7sdou62/7Cq0QvSC77nQvRN6zwXL0b/2f435be707d9d0f9ebcd7d45193e21e7/17020_fish_pasta_5_0.jpg","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.

","tags":"Rachael Ray Show, Fish and Seafood, Pasta, Dinner, Lunch","publishDate":"2022-09-30T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/crispy-fennel-topped-fish-with-garlic-and-oil-spaghetti-rachael-ray"}