Name: Italian braised fish with fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tbs olive oil; 2 baby fennel bulb(s) thinly sliced; 1 large zucchini thinly sliced; 1 cup(s) yellow capsicum cut into 1cm pieces; 200 g tomato(es) (red grape); 1 whole fresh red chilli deseeded, finely chopped; 2 clove(s) garlic thinly sliced; 125 g black olives, drained (kalamata); 800 g ling, raw (4x200g fillets); 2 tsp baby capers, rinsed, drained rinsed, drained; 2 tsp fresh lemon rind finely grated; 0.25 cup(s) lemon juice (60ml)

Join now to access WW program, 5000+ recipes, WW app, our supportive community and more!

Ingredients

olive oil

1 tbs

fennel bulb(s)

2 baby, thinly sliced

zucchini

1 large, thinly sliced

yellow capsicum

1 cup(s), cut into 1cm pieces

tomato(es)

200 g, (red grape)

fresh red chilli

1 whole, deseeded, finely chopped

garlic

2 clove(s), thinly sliced

black olives, drained

125 g, (kalamata)

ling, raw

800 g, (4x200g fillets)

baby capers, rinsed, drained

2 tsp, rinsed, drained

fresh lemon rind

2 tsp, finely grated

lemon juice

¼ cup(s), (60ml)

Instructions

Preheat oven to 200°C or 180°C fan-forced. Heat the oil in a large flameproof baking dish over medium heat. Add the fennel and cook, stirring, for 3–4 minutes or until tender. Add the zucchini, capsicum and tomatoes and cook, stirring, for 2–3 minutes or until just golden. Add the chilli and garlic and cook, stirring, for 1 minute. Remove from the heat.
Sprinkle the olives over the vegetables. Arrange fish on vegetable mixture and sprinkle with the capers, rind and juice. Bake in oven for 12–15 minutes or until fish is cooked through. Serve.

Italian braised fish with fennel

Ingredients

Instructions

You might like

Healthy zucchini slice

Beef and broccoli stir-fry

Pumpkin soup

Moroccan style vegie shepherd’s pie

Chicken schnitzel

Butter style chicken curry

Start eating better than ever!