enjoy and thanks jamie!
Tasty Fish Bake by Jamie Oliver, jamie's dinners
14 oz potatoes, scrubbed and finely sliced
4 tbls olive oil
1 clove garlic, chopped
1 onion, sliced
1 bulb fennel, sliced
1 tsp fennel seeds
4 medium fillets of trout or salmon - pinboned ( I used Salmon)
1 1/4 cups light cream
2 handfuls of grated Parmesan cheese
2 anchovy fillets
salt and fresh ground pepper
2 handfuls of fresh breadcrumbs
Preheat oven to 400 degrees. parboil the sliced potatoes in salted boiling water for a few minutes and then drain. Place an 8 inch casserole-type pan on a low head and add the oil, garlic, onion, fennel and fennel seeds. Cook slowly for 10 minutes with the lid on, stirring occasionally.
Take the pan off the heat. Lay your fish over the onion and fennel, Mix together your cream, Parmesan and anchovies, season with salt and pepper and pour over the fish. Toss the potato slices in a little olive oil and salt and pepper and layer these over the top. Place in the oven for 20 minutes. Sprinkle with breadcrumbs and a little grated Parmesan for 5 minutes or so until brown. Serve with lemons.
changes I made: I didn't have fennel so I didn't include it. I did included the fennel seed and I think that is key! I skinned my fish because I didn't think my family (or me) would go for the skin in the bake. I only had enough Parm to sprinkle on top - it was great. I added some thyme on the top as well - yummy!
I see endless possibilities here ... enjoy!