This weeknight dinner is not fancy, not fussy, and inspired by nothing but the perfection of the pairing. It's full of refreshing flavors and textures, and it's beautiful, too. Coolingly light green limes and cucumbers are made all that much brighter with verdant sparks of dill, cilantro and fennel. Like we said, perfection.
The Menu
Fish Baked in Foil with Fennel and Lime by merrill
Serves 4 to 6
1 medium whole fish, about 2 1/2 pounds (I used striped bass), cleaned and scaled
1/4 cup freshly squeezed lime juice
1/2 cup olive oil
1/4 cup roughly chopped cilantro
Salt
1/2 teaspoon coarsely ground black pepper
1 fennel bulb
1 large red onion
1 large lime, very thinly sliced
1 tablespoon unsalted butter, in small chunks
1 tablespoon Dijon mustard
1. Heat the oven to 325 degrees F. Rinse the fish under cold water and dry well with paper towels.
2. In a large, wide bowl, whisk together the lime juice, olive oil, cilantro, a few generous pinches of salt and the pepper. Add the fish to the marinade, turning to coat and getting some inside the cavity. Set aside for about 10 minutes while you prepare the rest of the ingredients.
3. Halve the fennel bulb and thinly slice one half. Cut the other half into 1/8-inch dice. Do the same with the onion.
4. Take two pieces of aluminum foil and fold them together so that they form big piece (see photo below). Lay the foil shiny-side down on a large, rimmed baking sheet. Arrange half of the sliced red onion, sliced fennel and lime along the middle of the foil, over an area roughly the same size as the fish.
5. Remove the fish from the marinade and slather the cavity with the mustard. Then scatter the butter chunks and the chopped onion and fennel inside the cavity, filling it just enough that it looks plump, without the vegetables spilling out all over the place.
6. Lay the fish gently on top of the sliced vegetables, and then arrange the rest of them on top of the fish, finishing with a row of lime slices. Start to fold up the foil so that liquid won't seep out the sides, and then drizzle the marinade over the top of the fish. Fold and crease the foil into a neat package, leaving a little space between it and the fish. Put the fish (on the baking sheet) in the oven and bake for 45 minutes to an hour, until the fish is cooked through. Serve with boiled herbed potatoes and a salad.
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The Grocery List (for 4)
1 organic English cucumber (about 1 pound)
1/2 cup Greek yogurt
2 tablespoons fresh dill
1 Meyer lemon
1 medium whole fish, about 2 1/2 pounds (Merrill used striped bass), cleaned and scaled
1/4 cup freshly squeezed lime juice
1/4 cup roughly chopped cilantro
1 fennel bulb
1 large lime
We assume that you already have onions, unsalted butter, Dijon mustard, black pepper, olive oil, kosher salt, rice wine vinegar, and sugar. If not, hop to it! You'll need those, too.
The Plan
1. Slice and salt the cucumber and set aside for about an hour.
2. While the cucumbers rest, focus on the fish! Chop up everything you need. Fix yourself a cocktail!
3. Stuff the fish and pop it in the oven for a 45 minute, lime-adorned bake.
4. After the cucumber slices have sat for an hour (it's okay if you get a little impatient and only wait 40 minutes -- we won't tell) rinse and dress them. Pop the salad in the fridge to chill.
5. Dinner is served! Juicy, citrusy fish and cool and crunchy cukes -- this is easily a Sauvignon Blanc sort of meal, but a really good beer wouldn't be a bad idea either. Or even better, a beer-based cocktail, like amanda's lovely Summer Radler.
For more inspiration for dinner tonight, check out FOOD52.com!
