French Style Roasted Perch With Fennel, Tomatoes And Wine - cooking recipe

Ingredients

6 perch fillets
3 fennel bulbs, cut into quarters, reserving the fennel fronds for a garnish
3 tomatoes, peeled and cut into quarters
3 shallots, peeled and finely chopped
1 red pepper, trimmed and cut into chunks
2 tablespoons dill
1 teaspoon coriander seed
1 tablespoon olive oil
1 teaspoon fennel seed
1 cup dry white wine, such as colombard
2 lemons, 1 sliced and 1 cut into wedges
salt
pepper

Preparation

Pre-heat oven to 250C/495F/Gas 9.
Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12\" x 9\" in size.
Wash and pat the fillets of perch dry - set to one side.
Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.
Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.
Place the fillets of perch on top of the vegetables.
Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.
Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.
Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.