Lemon Fish with Fennel and Capers

Serves 4

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

30g butter


How to

  1. Trim fennel; reserve fronds; cut fennel into wedges. Heat oil in large frying pan; cook fennel until browned lightly both sides.
  2. Meanwhile, finely slice lemon. Add lemon to pan; cook until browned lightly and tender.
  3. Season fish, add to pan, pushing fennel and lemon to side of pan; cook fish until browned lightly both sides.
  4. 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.
  5. Serve fish drizzled with pan juices; sprinkle remaining fennel fronds.

 Other info

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