I didn’t check, but I’m pretty sure I combined the ingredients before. Based on a recipe from Yotam Ottolenghi and Sami Tamimi’s first cookbook, ‘Ottolenghi’, I prepare a lovely side dish with fennel and cherry tomatoes as protagonists.
For a side dish for 2p, wash and slice 2 medium sized fennels. Chop and fry 4 garlic cloves in a drizzle of olive oil. Add the fennel. Fry and stir. Add a few fresh thyme stems, pepper and salt. After almost 20 minutes, spread 250 grams of cherry tomatoes, 125 ml of lowfat cream. Allow to simmer for approximately 15 mins more. Cover the dish with a mixture of 80 grams of old bread crumb and 40 grams of grated parmesan. Spread a drizzle of olive oil. Bake in a preheated oven at 200° for approximately 15-20 mins until golden brown. Finish with fresh parsley. We had some simple ovenbaked mackerel as proteins.