Ingredients
Preparation
- Preheat the oven to 180°C
- Cut the clipfish into portions and brush with pesto.
- Place the fish on a baking tray with baking paper and bake in the oven for approx. 10 minutes.
- Cut fennel in strips and cook in white wine for a couple of minutes.
- Remove the fennel from the pan and cook until half of the wine has evaporated.
- Add the butter, chopped sun-dried tomatoes and parsley to the wine.
- Pan-fry the fennel in oil for approx. 1 minute.
Serve the clipfish with pan-fried fennel, sauce and potatoes on the side.