Name: Baked fish with fennel and tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 green onions (shallots), thinly sliced; 2 large tomatoes, diced; 5 slice bread, crusts removed, cubed; 1/3 cup chopped parsley; 2 tablespoon low-fat milk, vegetable or chicken stock, or wine; 1 kilogram whole fish, such as snapper, mulloway or barramundi; 2 small fennel bulbs, thinly sliced; 1 tablespoon olive oil; lemon wedges, to serve

Baked fish with fennel and tomato

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

2 green onions (shallots), thinly sliced

2 large tomatoes, diced

5 slice bread, crusts removed, cubed

1/3 cup chopped parsley

2 tablespoon low-fat milk, vegetable or chicken stock, or wine

1 kilogram whole fish, such as snapper, mulloway or barramundi

2 small fennel bulbs, thinly sliced

1 tablespoon olive oil

lemon wedges, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Lightly spray a non-stick frying pan with cooking oil spray; heat on low. Cook onion 3 minutes, until soft. Add tomato; cook a further 1 minute.

3.Remove pan from heat; stir in bread and parsley. Mix in milk (or stock or wine) to moisten; season to taste.

4.Make two diagonal cuts through thickest part of each side of fish. Fill cavity with some of bread mixture.

5.Place fennel in a baking pan and top with fish. Season well; scatter over remaining bread mixture. Drizzle with oil; cover with foil.

6.Bake fish 25 minutes, until just tender. Serve with lemon wedges.

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Ingredients

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