Roasted Squid with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 45 minutes and tastes like you've been cooking all day. Roasted squid with fennel is surprisingly simple to make, and the fennel brings this wonderful subtle sweetness that pairs beautifully with tender squid. Fennel is also packed with fiber and antioxidants, making this dish as nourishing as it is delicious. Fresh herbs and a splash of white wine complete this Mediterranean inspired meal that never fails to impress my family and friends.
Ella x
Ingredients
- ¾ kgsquid tubes(cleaned, scored on inside in crosshatch pattern)
- 3 mediumfennel bulbs(trimmed, quartered lengthwise)
- 6 tbspextra virgin olive oil
- 5garlic cloves(thinly sliced)
- 1fresh lemon(zested and juiced)
- 3 tbspfresh parsley(finely chopped)
- 2 tbspfresh mint(torn)
- ½ tspred pepper flakes
- 1 tspsea salt
- ½ tspblack pepper
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat squid tubes dry with paper towels and season inside and out with salt and pepper.
Tip: Dry squid ensures better browning and prevents excess moisture during roasting.
- 2
Toss fennel quarters with 3 tablespoons of olive oil, salt, and pepper. Spread on a large baking sheet and roast for 15 minutes until golden brown.
Tip: Start fennel first as it requires longer cooking than the squid.
- 3
While fennel roasts, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add sliced garlic and cook for 2-3 minutes until golden and crispy, then set aside on a paper towel.
Tip: Watch carefully to prevent burnt garlic, which becomes bitter.
- 4
After fennel has roasted 15 minutes, push it to the sides of the baking sheet. Place squid tubes in the center and brush lightly with remaining olive oil.
Tip: Arrange squid so they have space around them for even browning.
- 5
Return baking sheet to oven and roast for 8-10 minutes until squid is opaque and fennel is very tender and caramelized.
Tip: Squid cooks quickly; overcooking makes it tough and rubbery.
- 6
Remove from oven and carefully transfer squid and fennel to a serving platter. Deglaze the baking sheet with white wine, scraping up browned bits, then pour over the squid.
Tip: Deglazing captures all the flavorful caramelized bits from roasting.
- 7
In a small bowl, whisk together lemon juice, lemon zest, fresh parsley, mint, red pepper flakes, and the crispy garlic chips with 1 tablespoon of the garlic oil.
Tip: This herbed oil adds brightness and complexity to the finished dish.
- 8
Drizzle the lemon-herb mixture over the squid and fennel, season with additional salt and pepper to taste, and serve immediately while warm.
Tip: Serve with crusty bread to soak up the delicious pan juices.
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