For those that think of the big green egg as the meat pleaser, think again. With the help of a little dutch oven (I only used the lid of my dutch oven to cook this dish) This Creamy Fish and Fennel Bake proved you can cook fish on the big green egg! We used fresh cod fish for the creamy fish bake and being it was the first time I had actually made fennel, I was a tad hesitant as I was unsure of what it would taste like. Well, let me tell you, it was teasing to the tongue. My mouth begged for more.
The Big Green Egg handle this fish dish with ease and brought a bit of summer to our backyard. Give it a try, you’ll be pleasantly surprised!
Fish On The Big Green Egg
Equipment
- The Big Green Egg
- Dutch Oven
- ConvEGGtor
Ingredients
- 1 ¾ lb fresh hake or cod fillets, halved
- 1 bulb fennel sliced, feathery tops retained for garnish
- 1½ cups cream
- 1 tsp minced garlic
- salt and black pepper to taste
- dill for garnish
Instructions
- Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
- Arrange the fish fillets and sliced fennel bulb in a Dutch oven.
- In a small mixing bowl combine the cream, parmesan, and garlic; pour over the fish and fennel to cover.
- Place the Dutch oven on the cooking grid and bake for 20 to 30 minutes. Season with salt and black pepper to taste.
- Serve with rice a nice salad and garnish with dill.
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @beckyrickett on Instagram and hashtag it #feedingmrsqueeze. View more recipes by clicking here!