Aegean Mackerel Plaki with Fennel and Lemon
80% автентично · Greek
A regional twist on Mackerel Plaki, incorporating the aromatic flavors of fennel and fresh lemon zest, inspired by the Aegean islands. This version offers a brighter, more herbaceous profile.
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Съставки
- Mackerel fillets4
- Olive oil1/4 cup
- Fennel bulb, thinly sliced1 large
- Cherry tomatoes, halved1 cup
- Garlic, thinly sliced3 cloves
- Lemon, thinly sliced1
- Fresh dill, chopped1/4 cup
- White wine1/4 cup
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Preheat oven to 400°F (200°C).
- 2
In a baking dish, toss the sliced fennel, cherry tomatoes, and sliced garlic with 2 tbsp of olive oil, salt, and pepper.
- 3
Arrange the fennel mixture in an even layer.
- 4
Place the mackerel fillets on top of the fennel mixture.
- 5
Top the fish with lemon slices and sprinkle with half of the dill.
- 6
Pour the white wine and the remaining olive oil over the fish and vegetables.
- 7
Bake for 25-30 minutes, or until the fish is cooked through and the fennel is tender.
- 8
Garnish with the remaining fresh dill before serving.
