Anina Meyer is a relatively new discovery for me. I am enamoured of her work and this week she kindly agreed to let me use her posts, so she is the newest Food Associate on my website and I am thrilled, and you will be seeing more of her.
This is a delicious midweek dinner idea that consists of hake fillets and fresh fennel baked in a garlic, cream and Parmesan sauce.
Creamy Fish & Fennel Bake – Anina Meyer
800 gr fresh hake fillets halved
1 bulb fennel sliced, feathery tops retained for garnish
12 fl oz cream
4 fl oz grated Parmesan
1 teaspoon minced garlic
salt and black pepper to season
In an oven safe baking dish arrange the fish fillets and sliced fennel bulb.
In a small mixing bowl combine the cream, Parmesan and garlic.
Pour over fish and fennel to cover. Bake at 180 degrees Celsius for 20 – 30 min.
Season with salt and black pepper.
Serve with rice and garnish with dill.
Michael’s wine recommendation – CLICK HERE
My blog paints a picture of utter passion for great fresh produce, quality ingredients and wonderful flavours and aromas (and maybe a few awesome products as well) – all whipped up and mastered from my rather inadequate little kitchen in Johannesburg and photographed in my own comfy home studio.
My name is Anina, an amateur turned pro recipe developer, blogger, food stylist, photographer, cook, sometimes baker and entertainer if you like. Yes, despite what you might think, I have no formal culinary background as such, but had to quickly learn the ropes when I jumped head first into the family Cake Shop. The rest is history…
I am honored to share my crazy, free and dynamic personality through my food with you. Thanx for stopping by, grab your aprons, get cooking, and let me know how it went!
Click here for Anina’s website.