I love this one-pan one-derful dish. Fennel and fish – a few of my favourite things!
4 x baby fennel bulbs
2 tablespoons olive oil
1 medium lemon (140g)
4 x 180g skinless firm white fish fillets
275g baby egg (plum) truss tomatoes
2 tablespoons rinsed, drained capers
¼ cup (60ml) dry white wine
- Trim fennel; reserve fronds; cut fennel into wedges. Heat oil in large frying pan; cook fennel until browned lightly both sides.
- Meanwhile, finely slice lemon. Add lemon to pan; cook until browned lightly and tender.
- Season fish, add to pan, pushing fennel and lemon to side of pan; cook fish until browned lightly both sides.
- Halve tomatoes lengthways. Add tomato, capers and wine to pan, bring to the boil. Dot fish with butter; sprinkle with about half the reserved fennel fronds. Reduce heat; cook, covered, about 5 minutes or until fish is cooked; season to taste.
- Serve fish drizzled with pan juices; sprinkle remaining fennel fronds.
Prep and cooking time: 25 minutes
TIP! Serve with a green salad. You can use any firm white fish fillets you like in this recipe.
Reference: Australian Women’s Weekly One-Dish Dinners