Recipe
for :
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Baked Herring Fillets with Fennel and
Coriander
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This
recipe for Baked Herring Fillets with Fennel and Coriander
comes from Seafish - www.seafish.org
 Established
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UK’s only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
Ingredients
for Baked Herring Fillets with Fennel and Coriander
455g
(1lb) herring fillets
1 small fennel bulb, thinly sliced
Half a small red onion, sliced
2 x 15ml (2 tablespoons) olive oil
salt and pepper
1 x 15ml spoon (1 tablespoon) balsamic vinegar
1 x 15ml spoon (1 tablespoon) fresh chopped coriander
pinch brown sugar
How
to make Baked Herring Fillets with Fennel and Coriander
- Preheat
the oven to 190°C / 375°F / Gas Mark 5.
- Lay
the fish onto a large square of baking parchment or
foil.
- Add
the fennel, onion, oil, seasoning, vinegar, coriander
and sugar.
- Fold
the baking parchment or foil to make a parcel and
place onto a baking tray.
- Cook
for 15 - 20 minutes and serve with potato salad.
Serves
4
Seafish
www.seafish.org
Reproduced
with the permission of Seafish - www.seafish.org
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