Looking for a vibrant fish dinner combination? This Roasted Fish and Fennel with Grapefruit Salsa from Better Homes & Gardens caught our attention immediately. And if you lean toward low-carb, keto-friendly dishes, you may want to put this meal in your rotation.
Choose a firm whitefish option like cod, grouper, or hake. These varieties hold up well to oven-roasting—and topping with a tangy, refreshing fruit salsa. Our original intention was to purchase hake, but the local supermarket didn’t have it and we were to lazy to drive to the other side of town to the Asian fish market and get it, so cod it was.
The recipe calls for four fish fillets, but with only the two of us at the dinner table, we simply bought a one-pounder fillet and split it. As far as the fennel, once roasted, it not only dissipates the licorice flavor (which deters some people from eating it), but it takes on a subtle, sweet flavor, which makes a great counterpoint to the grapefruit salsa.
Roasted Fish and Fennel with Grapefruit Salsa
- 2 medium fennel bulbs, halved, cored, and cut into thin wedges, plus 2 Tbsp. chopped fronds
- 3 Tbsp. olive oil, divided
- Coarse salt and freshly ground black pepper
- 4 1-inch thick firm white fish fillets, such as cod, grouper, or hake
- 1 large pink grapefruit, peeled and sectioned
- 2 Tbsp. coarsely chopped Italian parsley
- 2 Tbsp. finely chopped shallot
- 1 Tbsp. white wine vinegar
- Preheat oven to 425°F. Line a shallow baking pan with foil. Add fennel wedges. Toss with 1 tablespoon olive oil; season with salt. Arrange in a single layer. Roast 12 to 15 minutes or until starting to brown.
- Turn fennel and push to sides. Add fish. Drizzle with 1 tablespoon olive oil. Season with salt and black pepper. Bake 10 to 12 minutes or until fish flakes easily with a fork.
- Meanwhile, in a small bowl combine chopped fennel fronds, grapefruit, parsley, shallot, vinegar, and 1 tablespoon olive oil; season with salt and black pepper. Serve fish with roasted fennel and the salsa.
Recipe from Better Homes & Gardens