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Photo of Italian braised fish with fennel by WW

Italian braised fish with fennel

4 - 6
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Fillets of white fish are gently braised on a medley of vegetables flavoured with chilli and garlic.


Olive oil

1 tbs

Fennel bulb(s)

2 baby, thinly sliced


1 large, thinly sliced

Yellow capsicum

1 cup(s), cut into 1cm pieces


200 g, (red grape)

Fresh red chilli

1 whole, deseeded, finely chopped


2 clove(s), thinly sliced

Black olives, drained

125 g, (kalamata)

Ling, raw

800 g, (4x200g fillets)

Capers, rinsed, drained

2 tsp, rinsed, drained

Fresh lemon rind

2 tsp, finely grated

Lemon juice

¼ cup(s), (60ml)


  1. 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.
  2. 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.