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Photo of Italian braised fish with fennel by WW

Italian braised fish with fennel

6
Points® value

Meal Items

Olive oil

1 tsp

Fennel

½ baby

Zucchini

¼ small

Yellow capsicum

¼ small

Cherry tomatoes

50 g

Garlic

½ clove(s)

fresh red chilli

1 tsp

ling, raw

150 g

Black olives, drained

30 g

capers, rinsed, drained

½ tsp

fresh lemon rind

½ tsp

Lemon juice

1 tbs

Baby potatoes

3 individual, (120g) steamed

Notes

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.