One-Pan Lemon Fennel Salmon Bake with Basil Tahini
Equipment
- 1 9x13 casserole dish
- Parchment paper
- Foil
- Zester/Cheese grater
- Blender or food processor
Ingredients
For the Pan:
- 4-5 Salmon/Cod Fillet (4-6oz each)
- 1 Large fennel bulb Thinly sliced
- 1 Medium red onion Thinly sliced
- 1 cup Parboiled rice
- 1/2 cup Dealcoholized white wine
- 2 cups Chicken broth or water
- 3 Cloves garlic (minced)
- zest of 1 lemon
Basil Tahini Sauce:
- 1/2 cup Tahini
- 1/2 pack Fresh basil
- 1 Garlic clove
- Juice of 1/2 lemon
- Salt to taste
Bread crumb topping:
- 1/3 cup Gluten-free breadcrumbs
- 1 Tbsp Olive oil
- Pinch of salt
Instructions
- Preheat oven to 375°F
- Add sliced fennel, red onion and olive oil in the pan. Mix until all are coated. Roast in the oven for 15 minutes.
- Remove pan from oven, add garlic and deglaze pan with wine, making sure to get all of the remnant from the bottom of the pan.
- Add rice and chicken broth and mix well. Place pan back in the oven, covered with parchment and foil for 25-30 minutes or until rice is done.
- While rice is cooking add all basil tahini sauce ingredients to a blender and adjust seasoning to your liking. Set aside.
- Prepare bread crumbs. Dry roast bread crumbs in a skillet until golden brown. Quickly remove and sprinkle olive oil and salt. Set aside.
- After rice is done, remove pan from oven and nestle fish into the rice. Return pan to the oven and cook for 10-15 minutes.
- Once fish is done, remove pan from the oven and top dish with breadcrumbs. Drizzle sauce to your liking. Enjoy!