Name: Fennel trout with ouzo and sesame bread
Ingredients: 2 large fennel bulbs, green tops removed (fronds reserved), each cut into 8 wedges (800g); 2 shallots, peeled, trimmed, and quartered (250g); 1 tsp fennel seeds; 2 tsp aleppo chilli; 60ml olive oil; 1 garlic head, halved; 4 trout fillets (400g); 90ml ouzo, or similar (arak, pastis, etc); 150g butter, cut into small cubes; 50g capers; ½ loaf seeded sourdough bread (200g), torn into small pieces; 2 tbsp lemon juice; 10g parsley leaves, finely chopped; fine sea salt

New

Main Easy

Serves 4

Prep 10 min

Cook 50 min

What makes this extra special is the double hit of aniseed - fennel and ouzo playing off each other. The capers cut through with bursts of acidity, and the butter does what butter does best. Everything gets soaked up by torn bread that crisps around the edges while staying soft where it counts. Simit is ideal if you can find it, but any good bread will do the job.

Ingredients

2	large fennel bulbs, green tops removed (fronds reserved), each cut into 8 wedges (800g)
2	shallots, peeled, trimmed, and quartered (250g)
1 tsp	fennel seeds
2 tsp	aleppo chilli
60ml	olive oil
1	garlic head, halved
4	trout fillets (400g)
90ml	ouzo, or similar (arak, pastis, etc)
150g	butter, cut into small cubes
50g	capers
½	loaf seeded sourdough bread (200g), torn into small pieces
2 tbsp	lemon juice
10g	parsley leaves, finely chopped
	fine sea salt

Method

Preheat the oven to 180C fan. Place the fennel, shallots, fennel seeds, 1 teaspoon aleppo chilli, 3 tablespoons oil, and ¼ teaspoon salt into a large oven tray and mix well. Spread in a single layer, then nestle in the garlic heads, flat side down. Roast for 20 minutes.
While the vegetables are roasting, marinate the fish in 3 tablespoons ouzo, 1 tablespoon oil, 1 teaspoon salt, and remaining aleppo. Lay skin side up and set aside.
Remove the fennel tray from the oven and immediately add the remaining 45ml ouzo, butter, capers, and sesame bread. Mix well to coat everything in the butter, then return to the oven for 20 minutes.
Remove the tray from the oven, then switch the oven to the highest grill setting.
Using tongs, squeeze the cooked garlic onto the tray, discarding the skin. Mix well, then place the trout skin side up on top of the fennel, pouring any marinating juices into the tray. Place onto the middle shelf of the oven for about 7 minutes, or until the skin is slightly charred and the fish is cooked.
Remove the tray from the oven. Allow to cool for a few minutes, then drizzle over the lemon juice and sprinkle around the parsley and reserved fennel fronds. Serve immediately.