This Cedar Plank Roasted Fish created by SNP Ambassador Chef Kelly Armetta, Hyatt Regency Boston, is perfect for any time of year. Use a white fish such as striped bass, red snapper, or grouper and enjoy!
| 1 -1 ¼ lb. - Skinless, boneless fish fillet such as striped bass, red snapper or grouper | |
| 2 Tbsp. Mustard, Whole Grain | |
| 2 Tbsp. Maple Syrup | |
| 1 tsp. Horseradish | |
| Fennel, cored and thinly sliced, and some fennel fronds | |
| 1/2 red onion, Thinly sliced | |
| 2 whole orange, segmented | |
| 2 Tbsp. Olive Oil, divided | |
| 6-8 sprigs of Fresh Thyme | |
| Salt and Pepper | |
| Cedar Plank Board - soaked overnight in water |
Recipe developed by Chef Kelly Armetta
| 1. | Lightly spray cedar plank with cooking spray. Lay fish onto plank. Tuck tail under if the tail is too thin. |
| 2. | Mix together mustard, syrup and horseradish along with one tablespoon of olive oil and salt and pepper to taste. |
| 3. | Spread the mustard mixture all over the fish evenly. Re-season with salt and pepper over the fish. |
| 4. | Remove some leaves from the sprigs of thyme and sprinkle over the fish. Take 4 sprigs of thyme and tuck 2 under each end of the fish. Let fish marinate for 2 hours |
| 5. | Meanwhile preheat oven to 350°. |
| 6. | Mix the fennel, onion, oranges, remaining olive oil, salt and pepper together. Take the remaining thyme sprigs and pull the leaves off and add to fennel salad. Add the some of the fennel fronds |
| 7. | Place fish in the oven and cook for about 25 minutes. |
| 8. | Present the fish on the cedar plank, and place fennel salad on top of the fish. |
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