Baked Herring Fillets with Fennel and
recipe for Baked Herring Fillets with Fennel and Coriander
comes from Seafish - www.seafish.org
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Baked Herring Fillets with Fennel and Coriander
(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
to make Baked Herring Fillets with Fennel and Coriander
the oven to 190°C / 375°F / Gas Mark 5.
the fish onto a large square of baking parchment or
the fennel, onion, oil, seasoning, vinegar, coriander
the baking parchment or foil to make a parcel and
place onto a baking tray.
for 15 - 20 minutes and serve with potato salad.
with the permission of Seafish - www.seafish.org