Braised fish with tomatoes, capers and olives
1 medium, chopped
2 clove(s), crushed
2 stick(s), chopped
1 tsp, crushed
Canned diced tomatoes
1 400g can, (1 x 400g), or crushed variety
1 cup(s), (220g)
Black olives, drained
12 individual, pitted, halved
Capers, rinsed, drained
Skinless white fish
600 g, firm variety, skin removed
- 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.
- 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.
- 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.