Name: Fish, fennel and tomato casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1/4 cup olive oil; 2 bulbs fennel, thickly sliced, including stem, reserve fronds; 1 red onion, cut into thin wedges; 4 clove garlic, roughly crushed; 2 400g cans cherry tomatoes; 500 gram blue-eye trevalla, boneless, skinless,, cut into 4cm chunks; 1 lemon, sliced; 1/3 cup green pitted olives; 2 tablespoon baby capers; steamed spinach, to serve

Fish, fennel and tomato casserole

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Skip to Recipe

Ingredients

1/4 cup olive oil

2 bulbs fennel, thickly sliced, including stem, reserve fronds

1 red onion, cut into thin wedges

4 clove garlic, roughly crushed

2 400g cans cherry tomatoes

500 gram blue-eye trevalla, boneless, skinless,, cut into 4cm chunks

1 lemon, sliced

1/3 cup green pitted olives

2 tablespoon baby capers

steamed spinach, to serve

Method

1.Preheat oven to 200°C.

2.Heat oil in a large frying pan on medium. Saute fennel and onion for 5-8 minutes until tender. Add garlic and cook for 1-2 minutes.

3.Stir in cherry tomatoes. Season to taste. Spoon mixture into a shallow casserole dish.

4.Bake, covered, 15-20 minutes until sauce begins to thicken.

5.Stir fish into tomato mixture. Scatter lemon, olives and capers on top. Bake, covered, for 10-15 minutes, until fish flakes easily when tested with a fork. Serve with steamed spinach.

If you can’t find canned cherry tomatoes, use halved cherry tomatoes with 1 cup passata.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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