Pan-fried fish with fennel and tomatoes
Mediterranean flavours transform a simple fish dish into a diner delight. It’s also cooked in one pan so you’ll have less to washing up to do!
6 baby, thinly sliced
400 g, (mixed), halved
2 tbs, (lemon)
Capers, rinsed, drained
Blue eye trevalla, raw
600 g, (buy 4x 150g), blue-eye trevalla
1 medium, cut into wedges to serve
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook fennel, stirring occasionally, for 10 minutes or until golden and tender. Add tomatoes and half the thyme. Cook for 3 minutes or until tomatoes have softened. Stir in capers and season with freshly ground black pepper. Transfer to a bowl. Cover to keep warm.
- Heat remaining oil in same pan over medium-high heat. Season fish with salt and freshly ground black pepper. Cook for 3 minutes each side or until golden and just cooked through.
- Top fennel mixture with fish and sprinkle with remaining thyme. Serve with lemon wedges.
SERVING SUGGESTION: Steamed green beans, plus a wholegrain bread roll. TIP: You can use barramundi or snapper fillets instead of blue-eye.