Recipe by Chef Amanda DeLaura
This dinner is directly inspired by my time working on the island of Ibiza earlier this summer. I was surrounded by some of the best seafood and seasonal vegetables possible, which made even the simplest of recipes taste absolutely sensational. Since I’m currently back in Los Angeles I bought rock fish because it’s local to the pacific ocean and affordable. I encourage you to choose any fish that’s wild caught, as local as possible, and won’t break the bank. This is truly one of the simplest meals you’ll make—happy cooking and bon appétit!
Makes 4 servings
2 fennel bulbs, thinly sliced
1 head asparagus, rinsed & trimmed
1 box local organic cherry tomatoes (about 500 g)
2 Tbsp olive oil
Salt & pepper, to taste
1 lemon, cut into three rings
2 to 4 fillets wild-caught rock fish, seasoned with salt & pepper
4 oz organic fresh feta, crumbled
2 Tbsp fresh dill
2 Tbsp fresh parsley
- Preheat oven to 425ºF. Line a large baking sheet with parchment In a large bowl, toss the fennel, asparagus, and cherry tomatoes with the olive oil, salt and pepper. Evenly scatter across the baking sheet, add the lemon rings to the pan, and bake for 15 minutes.
- Remove the sheet from the oven, add the rock fish over the vegetables and return the baking sheet to the oven for an additional 15 minutes. Once the fish is cooked through and the veggies are beginning to brown (the tomatoes should be soft and the fennel and asparagus should be almost crispy and caramelized), top the veggies and fish with the crumbled feta and fresh herbs. Squeeze the lemons over the fish and enjoy immediately.