Roasted Fish with Fennel and Red Onion

August 6, 2009

A nice french meal in France that Bean loved.

2 small fennel bulbs cut into 1/2 inch wedges
1 large red onion cut into 1/2 inch wedges
6 cloves garlic
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme sprigs
1 tsp salt
1/2 tsp pepper
2 tsp olive oild
fish (salmon – we used cabillaud)

Oven to 400 F. Place veggies in roasting pan with salt and pepper, thyme and oil and toss to coat. Bake 20 mins. Rinse fish, pat dry. Move veggies to side, put in fish. I coated the fish with olive oil and s and p. Return to oven to roast for a further 10-12 minutes.

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