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Roasted baby fish with fennel & lemon


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a thin layer of oil in a large heavy-bottomed roasting tray. Add the fennel, lemons (cut side down), the garlic and seasonings. Toss well to coat with oil, keeping in one layer, and then cook in the oven for 20 mins until the fennel is reasonably tender.
  • Slash each fish 3 times on both sides. Then rub with oil, season, sprinkle with lemon juice and place on top of the fennel in one layer. Cook in the oven for about 12-14 mins until almost ready. 
  • Serve the fish with the fennel mixture sprinkled on top and a simple green salad on the side.


  • olive oil 
  • 2 medium fennel bulbs, cleaned, cored & cut into wedges
  • 2 lemons, halved
  • 3 large garlic cloves, chopped
  • sea salt & freshly ground pepper
  • 2 baby fish

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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