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.
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