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Baked Salmon with Fennel

Fennel bulb has a tangy, slight licorice flavor (but not overwhelmingly so) which goes nicely with fish. Sometimes I add a bit of minced garlic with the olive oil and wine mixture.


  • 2 salmon filets or steaks, about 5 to 6 ounces each
  • 1 cup fennel bulb, thinly sliced
  • sea salt and freshly ground pepper, to taste
  • 1 medium red onion, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon or lime juice
  • 1/4 cup dry white wine
  • 1/2 cup Italian (flat leaf) parsley or chervil, chopped
  • (optional) 1 to 1/2 teaspoon herbs (fresh if possible), such as thyme, summer savory, marjoram or oregano


  1. Preheat oven to 450F degrees.
  2. Cover the bottom of a baking dish with the fennel bulb.
  3. Place the fish on next, and sprinkle with salt and pepper. Then add the onion on top.
  4. In a small bowl, mix the olive oil, lemon juice, wine, parsley and any additional herbs. Pour over the onions and fish.
  5. Bake covered, until the fish flakes (but don’t overcook!), about 15 minutes per inch of the fish’s thickness.

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