Barramundi Sheet Pan Supper with Fennel, Sausage, and Grapes
(Coley Cooks / Food 52)
1 large bulb of fennel (or 2 smaller bulbs), trimmed, cored and sliced
1 medium yellow onion, peeled, halved and sliced
2 teaspoons fennel seeds, cracked or coarsely ground in a mortar
4 tablespoons olive oil, divided
Salt and pepper, to taste
1 bunch red seedless grapes (about 1 lb), separated into clusters
1 pound sweet Italian sausage, cut into bite sized pieces
¼ cup sherry vinegar
4 5-ounce barramundi fillets
½ cup whole walnuts
½ cup Italian flat-leaf parsley leaves
Preheat the oven to 425°. Toss the fennel, onion, fennel seed, 2 tablespoons olive oil, salt and pepper together on a large sheet pan. Place in the oven and bake for 15 minutes, then give everything a good stir. Distribute the grapes and Italian sausage around the sheet pan, then drizzle the grapes with 1 tablespoon olive oil and bake for an additional 15 minutes.
Remove the pan from the oven and pour the sherry vinegar all over and use a spatula to gently scrape up any bits from the bottom of the pan. Place the barramundi fillets on top, then drizzle each with the remaining tablespoon of olive oil and season generously with salt and pepper. Scatter the walnuts around the pan, then bake for another 10 minutes.
Move the baking sheet to the top rack of the oven and set the broiler to high. Broil for 1-2 minutes, while keeping a close eye, until everything is evenly browned on top. Remove the pan from the oven and sprinkle with parsley. Serve immediately.
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