Name: Baked fish with fennel
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 red-skinned potatoes, unpeeled, thinly sliced; 1 fennel bulb, halved lengthwise, thinly sliced lengthwise; 1 red onion, thinly sliced; 2 clove garlic, thinly sliced; 2 tablespoon vegetable or olive oil, plus 1 tablespoon extra; 250 gram cherry tomatoes, halved; 4 2cm-thick firm boneless white fish fillets; 1 lemon, zest finely grated, juiced; mixed salad, to serve; lemon wedges, to serve

Baked fish with fennel

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

4 red-skinned potatoes, unpeeled, thinly sliced

1 fennel bulb, halved lengthwise, thinly sliced lengthwise

1 red onion, thinly sliced

2 clove garlic, thinly sliced

2 tablespoon vegetable or olive oil, plus 1 tablespoon extra

250 gram cherry tomatoes, halved

4 2cm-thick firm boneless white fish fillets

1 lemon, zest finely grated, juiced

mixed salad, to serve

lemon wedges, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Combine potato, fennel, onion, garlic and oil in a roasting pan. Season. Bake for 20 minutes or until almost tender.

2.Add tomato to vegetables; toss to combine. Place fish on top of vegetable mixture. Drizzle with extra oil, zest and juice. Season.

3.Bake for 10 minutes or until fish is cooked and vegetables are tender. Serve with salad and lemon wedges.

We used basa fillets. You can also use barramundi or ling. Price will vary. Use sliced zucchini instead of fennel.
Note

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Ingredients

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