And the winner is… Recipe

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Servings: 10

Ingredients

1 1/2 – 2lbs wild salmon (preferably fresh if you can find it) Or the traditional Italian recipe uses Red Mullet
Salt and Pepper
1-2 tablespoons Healthy oil of your choice or Ghee (clarified butter)
For the remaining dish:
1 – 2 medium fennel bulbs, ends trimmed (save the stalks for soups and stews) and 1/2 inch thick sliced.
1 1/2lbs baby potatoes (I adore fingerlings for their creamy texture), cleaned and halved or quartered to create uniform size for roasting.
Handful of capers, drained
Handful of Italian parsley, chopped
1/4 -1/2 cup white wine
1-2 tablespoons Olive oil
1-2 tablespoons Ghee (clarified butter) or butter
Salt and Pepper

View Full Recipe at Karista's Kitchen

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