Servings: 4
This (almost) one-pan dish is simple yet loaded with flavor. You’ll need a few fresh ingredients like the fennel and parsley, but you’ve likely got a handful—or more—of the ingredients in your pantry or refrigerator right now.
This is SO easy and good. I substituted Pernod for the wine (didn't have any wine) and served it over rice pilaf--and to punch up the flavor and use up the fennel fronds, I made a quick pesto to go on top: 2 packed cups of minced fronds, the juice of half a lemon, 1 minced garlic clove, salt and pepper, a handful of chopped walnuts, and a tablespoon of grated Parmesan. Whiz is in the food processor and drizzle in as much olive oil as you like to make a fragrant, rich pesto. DELICIOUS, will make this again and again.
Basically, 'garithes uvetsi' but very easy. I substituted panko for breadcrumbs and tossed in some julienned sun-dried tomatoes for extra tang. Next time I would make sure to use goat feta which is also tangier.
I have made this a couple of times and find it delicious. The second time around I saved myself some trouble and used Ritz crackers instead of breadcrumbs. That might not be acceptable to some, but it actually improved the dish in my humble opinion. I'll make this again.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review