Delicious fresh sea fish on dark wooden background.Dial-up the volume on steamed fish with a spring boost. This showstopper will get guests talking at your next dinner party. But, it so simple to make, you can enjoy it on a regular weekday too.

Let’s get cooking!

The Prep

Wash and pat dry one fennel bulb. Cut of the frilly fronds and set aside. Thinly slice the bulb, toss with a bit of oil and roast in a 350 degree oven for 30 minutes.

Bring 3C of chicken or vegetable stock to a boil. Add two sprigs of thyme and 1C faro. Cook until tender – about 30 minutes. Drain.

Thinly slice one radish.

Wash 1/2 lbs of asparagus. Break off the woody ends. Toss the asparagus into a skillet of boiling, salted water. Cook for about 5 minutes. Plunge the asparagus into a bowl of ice water. Do not overcook! Wait 5 minutes. Drain and toss with a bit of lemon balsamic vinegar, avocado oil and salt and pepper.

Place a fish filet on a piece of aluminum foil. Tilapia works well, but sole or another delicate white fish would be equally delicious. Add a splash of white wine, salt and pepper. Crimp the edges of the foil together to form a tent. Repeat for as many servings as you’d like.

Cook the fish in a 350 degree oven. Cookings times will vary based on the type of fish and thickness of the filet. Check after 7 minutes and return to the oven if the fish needs more time.

Rinse and drain 3 blackberries per serving.

You are mised out!

The Assembly

Place a small pile of roasted fennel on the plate. Arrange 4-5 asparagus spears next to the fennel. Layer a helping of faro on top, allowing some fennel and most of the asparagus to be seen.
Place one fish filet on top of the faro. Dollop a generous tablespoon (or two) of mayonnaise on top of the fish. Arrange a few radish slices and the fennel fronds in the mayonnaise. Scatter the blackberries around the plate.

The Payoff

A crisp white wine pairs beautifully with this dish. A bright vinho verde would be an excellent choice.