I am absolutely obsessed with all things fennel. I honestly cannot believe it took me this long to develop a recipe for fennel steaks! This recipe is so much easier than it looks to prepare! I’m really loving having produce in the spotlight for entrees. It is such a clever way to make wholesome meals more environmentally friendly, while not feeling deprived.
Firstly, sear the fennel steaks in a pot. Remove from the pan, deglaze with water, then quickly stir in the kitchen bouillon (aka my secret weapon), lemons and limes. Squeeze those juices in there, then throw the peels in there as well. The oils that are in the peels really add a punch of citrusy flavor. Put the fennel steaks back in the pan, then nestle the flounder around it and pop in the oven just until the flounder is fully cooked. This is going to be the juiciest and most flavorful flounder you have ever had!
Meanwhile, peel and slice the orange, grapefruit and avocado. Once you’re done, the flounder should be as well so you can plate it right up. BONUS would be to swirl a pat of butter in the leftover poaching liquid and serve it with the fennel steaks as a sauce. Im so mad I didn’t do this myself to be honest! Garnish with a little fennel frond and sea salt 🙂
I love this dish so much because it displays a more modern way of eating produce, but still comes together in just one pot. I can’t get over the amount of flavor and richness that translates through the fennel. This one will absolutely be on repeat in my kitchen!
This recipe is:
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Poached Fennel Steaks with Citrusy Flounder
These fennel steaks are elegant, succulent and have every right to be featured at the center of the plate!
- 1 fennel bulb
- 1 cup water
- 1T kitchen bouillon
- 1 lemon
- 1 lime
- 1 orange
- 1 grapefruit
- 1 avocado
- 2 flounder filets, cut into 2 inch pieces
- fennel fronds and sea salt, for garnish
- Step 1 Preheat the oven to 350F
- Step 2 Carefully slice the fennel lengthwise into 3-4 steaks. Brush with oil and season with salt and pepper.
- Step 3 In a medium saute pan over medium high heat, add a tablespoon of oil and sear the steaks for 2-3 minutes, or until golden brown on each side. Remove from the pan.
- Step 4 Quickly deglaze with water, then add the Kitchen bouillon, squeeze the lemon and lime, then add the peels to the pan as well.
- Step 5 Return the fennel steaks to the pan, and nestle in the flounder around it. Cover the pan and place it in the oven for 20 minutes, or until the flounder is white and fully cooked.
- Step 6 Meanwhile, slice the orange, grapefruit, and avocado. Divide them amongst serving plates.
- Step 7 By this time, the flounder will likely be done. Finish plating the fennel steaks in the center, and the flounder around the sides with the citrus and avocados. Garnish with fennel fronds and flaky salt.
- Step 8 BONUS: swirl a pat of butter in the leftover poaching liquid and serve alongside the fennel steaks.