Great meal that didn't weigh me down. Loved the savory flavors. Next time I'll use a bit less fennel seed.
Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce
yoohoopug Posted: 02/21/11
Molyneaux1965 Posted: 03/09/13
I've made this recipe several times. Perfect as/is and is company worthy. Delicious.
incremona Posted: 01/11/13
The tomatoes simmered with the wine made this dish! I followed the recipe as written except I did add less orange rind and fennel seeds (just wasn't sure) and I used tilapia instead of sea bass. I prefer a lemon balsamic vinegar to the sauce that was suggested. I will definitely make this dish again.
LightestFan Posted: 01/13/14
This is a FANTASTIC recipe! It is a bit time consuming the first couple of times you make it, but it is definitely worth the effort. It is exploding with flavor, especially with the Salmoriglio sauce. We use any white first that is on sale, often tilapia is an affordable choice. We are also not huge fans of fennel, so we skip the fennel bulb entirely and it is still amazing.