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Braised fish with tomatoes, capers and olives

Braised fish with tomatoes, capers and olives

7
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Onion

1 medium, chopped

Garlic

2 clove(s), crushed

Celery

2 stick(s), chopped

Fennel seeds

1 tsp, crushed

Canned diced tomatoes

1 400g can, (1 x 400g), or crushed variety

Risoni (orzo) pasta

1 cup(s), (220g)

Black olives, drained

12 individual, pitted, halved

Capers, rinsed, drained

1 tbs

Skinless white fish, raw

600 g, firm variety, skin removed

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring for 1 minute or until fragrant. Add celery and fennel seeds. Cook, stirring for 2 minutes or until vegetables have softened.
  2. Stir in tomatoes, 13⁄4 cups (430ml) water, risoni, olives and capers. Season with salt and pepper. Bring to the boil, stirring occasionally. Reduce heat and simmer, covered for 5 minutes.
  3. Season fish with salt and pepper. Add to pan, spooning some tomato mixture over fish. Cover and simmer for 10-12 minutes or until fish is just opaque in the centre and risoni is tender.