Recipe Categories
Seafood
Fish Casseroles

Shanna's Misc. Fish Carrots Fennel Casserole

2 tsp butter or margarine melted
1 lb fresh fillets such as salmon or
    orange roughy
1/8 tsp salt
1/8 tsp pepper
1 1/2 cup carrots julienned to 3 carrots
1 1/4 cup skim milk
2 tbl grated Parmesan cheese
2 x fennel bulbs
1 tbl fine dry bread crumbs
2 tbl dry white wine
3 tbl all-purpose flour

 Method :

Yield: 4 Servings
Preparation Time: 0 hrs 60 mins
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish into 4 serving-size portions and set aside.
2. Remove upper stalks from fennel, including feathery leaves (reserve leaves and discard stalks). Discard any wilted outer layers on fennel bulbs and cut off a thin slice from each base. Wash fennel and pat dry. Quarter each fennel bulb lengthwise and discard core, julienne each quarter lengthwise. Chop enough of the reserved fennel leaves to make 1/4 cup.
3. In a large saucepan simmer julienne fennel and carrots, covered, in a small amount of boiling water for 8 to 10 minutes or until tender, then drain. Transfer vegetables to a 2-quart square or rectangular baking dish. Rinse saucepan.
4. Meanwhile, in a large skillet cook fish in a small amount of simmering water until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish) then drain. Arrange fish atop vegetables in baking dish.
Special Instructions:
For sauce, in the large saucepan combine milk and flour. Cook and stir over medium heat until thickened and bubbly. Stir in the 1/4 cup chopped fennel leaves wine (if desired), salt, and pepper. Pour sauce over fish and vegetables. Combine Parmesan cheese, bread crumbs and margarine. Sprinkle over the sauce. Bake uncovered, in a 350 degree oven for 10 minutes or until heated through.
Makes 4-serving.