Italian braised fish with fennel

Heat 1 tsp olive oil in a flameproof dish. Cook ½ baby fennel bulb (thinly sliced) until tender. Add ¼ zucchini (thinly sliced), 1/4 yellow capsicum (chopped) and 50g grape tomatoes and cook until golden. Add ½ garlic clove (thinly sliced) and 1 tsp finely chopped long fresh red chilli and cook until fragrant. Top vegetable mixture with 150g skinless firm white fish fillet and sprinkle with 30g kalamata olives, ½ tsp each baby capers and lemon rind and 1 tbs lemon juice. Bake in oven preheated to 180°C or 160°C fan-forced until fish is cooked through. Serve with 3 (120g) steamed baby (chat) potatoes.