Fish tray bake with fennel and lemon

Fish tray bake with fennel and lemon

Kitchin Suppers
Laura Edwards

I came up with the idea for this dish several years ago and it’s been a family favourite ever since, notably when we are on holiday in the south of France because it’s so easily adapted to suit local fish and shellfish. The array of colours is particularly beautiful and enticing. As I prepare ingredients for a recipe and line them up in front of me, I’m often amazed by how lovely they look together… especially with this dish. It’s so inspiring.


Quantity Ingredient
2 medallions monkfish on the bone, (middle cut, on the bone)
2 salmon steaks
200g mussels in shell
4 raw king or tiger prawns in shell
100g squid with tentacles
extra virgin olive oil, for cooking
2 shallots, peeled and sliced
2 garlic cloves, peeled and sliced
1 fennel bulb, trimmed and sliced
1 lemon, sliced
2 tomatoes, sliced
1 bunch spring onions, trimmed and sliced
sea salt
freshly ground black pepper
100ml white wine
300ml Fish stock
50g butter
1 tablespoon fennel seeds
2 basil sprigs
1 tablespoon olives, chopped


  1. Heat the oven to 180°C. Have the fish ready at room temperature. Clean the shellfish as necessary, scrubbing the mussels, deveining the prawns and separating the squid pouches from the tentacles, unless you’ve bought ready-cleaned squid.
  2. Oil a large baking tray. Scatter the shallots, garlic, fennel, lemon slices, tomatoes and spring onions on the tray to form a bed and season well with salt and pepper.
  3. Lay the monkfish and salmon on top of the vegetables. Pour over the white wine and fish stock and drizzle over 4–5 tablespoons extra virgin olive oil. Dot the butter on top of the fish and scatter over the fennel seeds. Cover the tray with foil and bake in the oven for 6–8 minutes.
  4. Lift off the foil and add the mussels, prawns and squid to the tray. Re-cover and return to the oven for 8–10 minutes until the fish and shellfish are cooked, basting with the cooking juices from time to time. By now, all the mussels should have opened; discard any that remain closed.
  5. Scatter the basil leaves and chopped olives over the tray bake and serve straight away, with plenty of rustic bread to mop up the delicious juices.
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