Photo of Italian braised fish with fennel by WW

Italian braised fish with fennel

SmartPoints® value per serving

Meal Items

olive oil

1 tsp

fennel bulb(s)

½ baby


¼ small

yellow capsicum

¼ small

cherry tomatoes

50 g


½ clove(s)

fresh red chilli

1 tsp

ling, raw

150 g

black olives

30 g

baby capers, rinsed, drained

½ tsp

fresh lemon rind

½ tsp

lemon juice

1 tbs

baby potato

3 small, (120g) steamed


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.