Fish On The Big Green Egg
Creamy fish and fennel bake in the big green egg in a dutch oven. Heaven! so creamy and delicious! Fish on the big green egg is EASY!
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
Attn tastebuds: Be prepared to be surprised by the tantalizing taste of this creamy dish. The fish is flaky (we used Cod) it was so easy to make and Mr. Squeeze just stared at his plate in awe and asked for MORE! it was even good the next day as a leftover.
Nutrition
Calories: 180kcal