How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fennel Baked Fish Topped With Parsley Gremolata?

You need 8 ingredients. The key ingredients include: 6-8 white fish fillets, 1 fennel bulb, sliced finely, 1 can chopped tomatoes, 4 tablespoons extra virgin olive oil, and more.

Is Fennel Baked Fish Topped With Parsley Gremolata suitable as seafood?

Yes, Fennel Baked Fish Topped With Parsley Gremolata falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Fennel Baked Fish Topped With Parsley Gremolata?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel Baked Fish Topped With Parsley Gremolata

Name: Fennel Baked Fish Topped With Parsley Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6-8 white fish fillets; 1 fennel bulb, sliced finely; 1 can chopped tomatoes; 4 tablespoons extra virgin olive oil; 2 garlic cloves, chopped finely; zest of one lemon; a handful chopped italian parsley; a handful chopped basil

Try this homemade Fennel Baked Fish Topped With Parsley Gremolata recipe the whole family will love. Made with fennel bulb, tomatoes, extra virgin olive…

This Fennel Baked Fish Topped With Parsley Gremolata relies on simple, everyday ingredients such as white fish fillets, fennel bulb, sliced finely, chopped tomatoes and extra virgin olive oil. It comes together quickly and makes 4 servings, at about 225 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

6-8 white fish fillets
1 fennel bulb, sliced finely
1 can chopped tomatoes
4 tablespoons extra virgin olive oil
2 garlic cloves, chopped finely
zest of one lemon
a handful chopped italian parsley
a handful chopped basil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
225 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Fennel Baked Fish Topped With Parsley Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions