Baked Red Emperor with Leek and Fennel

Baked Red Emperor with Leek and Fennel

From Josh Catalano


In a suitable baking dish with a lid, divide and add the sliced fennel, leeks and butter.

Place the portion of fish on top of the leek & fennel mix in the centre on the baking dish, then divide the tomatoes and clams around the fish.

Splash over the white wine and season with olive oil, salt and pepper.

Place the lid on the baking dish or cover with aluminium foil.

In a pre-heated oven (180°C) add the baking dish and cook for 30 minutes.

Serve with a fresh slice of lemon.


4 x 180g Red Emperor
1 leek, sliced
½ fennel bulb, sliced
8 cherry tomatoes
8 Clams
40g butter
1 glass of white wine
Chives for garnish
Olive oil
Lemon to serve
Salt & pepper