Name: Spanish fish casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 baby fennel bulbs, cut into thin wedges; 1 onion, thinly sliced; 250 gram baby potatoes, cut into 5mm slices; 1 red capsicum, seeded, sliced; 1/2 cup dry sherry; 400 gram canned crushed tomatoes; 1 cup campbell’s real fish stock; 1 orange, zest peeled into strips, juiced; 4 x 125g pieces firm white boneless fish (john dory); 3/4 cup pitted green olives; parsley leaves, to serve; char-grilled crusty bread (see tips), to serve

Spanish fish casserole

Create this flavour-packed Spanish casserole in no time at all with this tasty recipe. This is a great way to get your family eating more fish, too, as they'll love the fragrant sauce it's served in.

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

2 tablespoon olive oil

2 baby fennel bulbs, cut into thin wedges

1 onion, thinly sliced

250 gram baby potatoes, cut into 5mm slices

1 red capsicum, seeded, sliced

1/2 cup dry sherry

400 gram canned crushed tomatoes

1 cup campbell’s real fish stock

1 orange, zest peeled into strips, juiced

4 x 125g pieces firm white boneless fish (john dory)

3/4 cup pitted green olives

parsley leaves, to serve

char-grilled crusty bread (see tips), to serve

Method

1.Preheat oven to moderate, 180°C.

2.In a large frying pan heat oil on medium. Saute fennel and onion 4-5 minutes until tender. Add potato and capsicum and cook 4-5 minutes, until onion is tender and vegetables are lightly coloured.

3.Add sherry to pan to de-glaze. Simmer 1-2 minutes, until almost completely evaporated.

4.Stir in tomatoes, stock, orange zest and juice. Bring to boil. Nestle fish pieces in pan and scatter with olives.

5.Bake 12-15 minutes, until fish is cooked through. Sprinkle with parsley and serve with char-grilled bread.