Italian braised fish with fennel
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Fillets of white fish are gently braised on a medley of vegetables flavoured with chilli and garlic.
Ingredients
Olive oil
1 tbs
Fennel
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)
Capers, rinsed, drained
2 tsp, rinsed, drained
Fresh lemon rind
2 tsp, finely grated
Lemon juice
¼ cup(s), (60ml)
Instructions
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.
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