Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, fennel and oregano relish. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Spoon Fennel-Orange Relish over tuna, and serve immediately. Simple Sea Bass Recipe Served with Fennel and Orange Relish. My wife prepared this dish inspired by a recipe she read in Cooking Light but completely adapted it to our way of cooking (e.g. not so light!).
Fennel and oregano relish is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Fennel and oregano relish is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have fennel and oregano relish using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fennel and oregano relish:
- Get 2 large bulbs of fennel
- Make ready 1 tbsp coconut oil
- Get 3 sprigs fresh oregano
- Prepare 1/2 lemon
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Instructions to make Fennel and oregano relish:
- Preheat oven to 400f
- Remove fronds from fennel bulb. Slice in wedges. Wrap in foil with coconut oil and a little salt and pepper.
- Bake for about 30 minutes. The fennel should be super soft. Careful opening that foil. Steam is dangerous.
- Pick the oregano from the stem and chop it up.
- Chop up the fennel and stir in the chopped oregano and the juice of 1/2 a lemon. Season with salt and pepper and serve with seafood.
Avoid if you are Pregnant or Breast feeding. Using fennel for gas and digestion may be dangerous to your health. Seeds used for making essential oils and teas contain a "potent carcinogen". In this trial, the animals were treated with the mixed oils of sweet wormwood and fennel. Radicchio, fennel, watercress, and pecans are tossed with a lovely balsamic vinaigrette studded with bits of dried cranberries.
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