Michelle Bradford
Braised Fennel, Rainbow Chard with Lemon and Chilli on Bruschetta, with Pan Fried Gurnard and Roasted Tomatoes.
A simple light savoury evening meal (or lunch)
This is a mouthwatering dish with a rewarding long lingering flavour to honour the winter season with a hint of summer to come.
Ingredients:
- 9 small tomatoes halved
- 150ml olive oil
- 1 fennel bulb finely sliced
- 300g rainbow Chard stalks removed, (keep & dice)
- zest of 1 lemon
- 3 cloves garlic finely diced
- 1 red chilli finely diced
- 2 sprigs rosemary chopped
- 1 tsp fennel seeds
- Juice of ½ a lemon
- 6 slices sour dough bread
- 500g gurnard
- 2 tbs plain flour
- Salt & pepper
For the oven roasted tomatoes:
Pre heat oven to 180 deg
Slice tomatoes in half, drizzle with olive oil, season with salt & pepper, and bake until golden.
For the Fennel & Chard Mix:
In a large pan warm 4 tbs olive oil over a medium heat
Add fennel seeds, rosemary, chilli, garlic, lemon zest and rainbow chard stalks.
Pan fry until it starts to caramelise, add lemon juice.
Cover, reduce heat and simmer until stalks are soft.
Add chopped chard leaves and cook until they are also tender
Season with salt & pepper
For the Bruschetta:
Brush bruschetta with olive oil, and grill until golden crunchy
For the Gurnard:
Dust the gurnard with plain flour, season with salt & pepper.
Pan fry in olive oil and cook through until golden on both sides.
To Assemble:
Evenly distribute the Fennel & chard mix on top of the grilled bruschetta
Place gurnard and roasted tomatoes on top and drizzle with olive oil and lemon juice if desired.
Serves 6
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