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Baked fish steaks with fennel


  • Preheat the oven to 180°C.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the fennel, onion and garlic until tender, stirring now and again. Add the wine, oregano and seasonings. Stir and reduce the liquid quite heavily.
  • Then transfer the mixture to a casserole dish and place the fish on top. Season, sprinkle with lemon juice and place butter on top. Loosely cover with kitchen foil and cook in the oven for about 8-10 mins.
  • Serve with a little more fresh lemon juice sprinkled on top, if needed, and your favourite green vegie dish or salad alongside.


  • olive oil
  • 2 fennel bulbs, cored, cleaned & finely sliced
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • ½ cup dry white wine
  • 1 heaped tbsp chopped fresh oregano
  • sea salt & freshly ground pepper
  • 4 x 180 gm fish steaks
  • 1 lemon
  • a few dollops of butter (optional)

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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