For the fish and marinade:

  • 1 lb (450g) white fish fillets (perch, halibut, bass, haddock etc), cut into 6 pieces
  • 3 tablespoons extra virgin olive oil
  • 1 clove of garlic, skin removed and minced
  • Zest from 1 organic lemon
  • Juice from 1 lemon
  • 3 pinches of salt
  • 3 pinches of black pepper
  • 3 pinches of paprika

For the vegetables:

  • 1 head of broccoli, cut into florets
  • 1 fennel bulb
  • 2 red onions
  • 1 pound (450g) cherry tomatoes, cut in half
  • A good swirl of extra virgin olive oil
  • A few pinches of salt and black pepper



Preheat the oven to 400°F (200°C).


Position the fish in a shallow dish. In a small bowl add the extra virgin olive oil, minced garlic, lemon zest and juice, salt, black pepper and paprika. Stir well then pour over the fish. Let marinate while you prepare the vegetables.


In a large roasting pan, add the chopped broccoli. Cut the stalk and bottom layer off of the fennel bulb and discard. Cut the rest in wedges. Cut the top and bottom off of the onions and remove the papery skin. Cut into wedges.


Attach the slicer and grater accessory to the Smeg stand mixer. Insert the medium slicing cylinder. Put the roasting pan below the bottom of the accessory. Add the fennel and onion wedges one at a time and guide them through the slicer with the help of the pusher.


Top with the tomato halves, a good swirl of extra virgin olive oil and some salt and black pepper. Mix with your hands until all the vegetables are well coated and distribute them evenly in the pan. Slide the pan in the oven and bake for 15 minutes.


Now take the vegetables out of the oven and top with the 6 fish pieces and remaining marinade. Return the pan to the oven and continue baking for another 8-10 minutes or until the fish is opaque and easily flakes when the thickest part of the fish is pricked with a fork. (The actual baking time will depend on the thickness of your fish fillets.) When ready, serve from the pan or transfer to a serving dish. Buon appetito!

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