Crispy Fennel-Topped Fish with Garlic and Oil Spaghetti | Rachael Ray | Recipe

"This is a meal that I make often in Italy," says Rach. "It's so versatile, and it's so weird—I based it on a picture! I saw an image of a fennel-topped fish and I became obsessed with trying to make it." This is the result, paired with a simple garlic and oil spaghetti, called aglio e olio in Italian. "It's so easy and delicious!" says Rach. (If you don't like fish, substitute small chicken breasts like Rach does for her sister, Maria.) To go with the dinner, John created a lovely fennel, Campari and lemon cocktail that he calls Tuscan Sunset. 

Pro Tip from Rach: She adds a "kooky" ingredient to the spaghetti that may be new to some. It's called samphire; basically, land seaweed. It's super tasty and adds texture and amazing amounts of nutrition to the dish, she says. It's also a talking point if you're having guests over. You can get it online and it's fun to try, but it's just an option, so don't worry if you leave it out.  

For more simple fish recipes from Rach, check out her Baked Fish with Bay and Breadcrumbs and Sea Bass Fishwich.