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Photo of Pan-fried fish with fennel and tomatoes by WW

Pan-fried fish with fennel and tomatoes

2
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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!

Ingredients

Olive oil

1 tbs

Fennel

6 baby, thinly sliced

Cherry tomatoes

400 g, (mixed), halved

Fresh thyme

2 tbs, (lemon)

Capers, rinsed, drained

1 tbs

Blue eye trevalla, raw

600 g, (buy 4x 150g), blue-eye trevalla

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. 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.
  2. 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.
  3. Top fennel mixture with fish and sprinkle with remaining thyme. Serve with lemon wedges.

Notes

SERVING SUGGESTION: Steamed green beans, plus a wholegrain bread roll. TIP: You can use barramundi or snapper fillets instead of blue-eye.

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