Fish with caramelised fennel and tomato
A thick sauce of tomatoes, garlic and capers anchors this dish of fish and sweet caramelised fennel. A light and simple fish recipe that's full of refined flavours
Ingredients
- 1/4 cup extra virgin olive oil
- 1 red onion, finely chopped
- 1 clove garlic, crushed
- 4 very ripe tomatoes, roughly chopped
- 1/3 cup parsley, roughly chopped
- 1 tbsp baby capers, rinsed
- 3 baby fennel, trimmed, sliced, fronds reserved
- 4 slices shaved prosciutto
- 4 x 150g thick boneless white fish fillets
Steps
- In a medium saucepan, heat 1 tablespoon oil on medium. Sauté onion and garlic for 2-3 minutes until tender.
- Stir in tomatoes and cook for 15-20 minutes until a thick sauce forms. Stir parsley and capers through, then season.
- In a large frying pan, heat 1 tablespoon oil on medium. Add fennel and cook for 8-10 minutes. Transfer to a tray and cover with foil to keep warm.
- Preheat the grill on high. Arrange prosciutto on oven tray. Grill for 4-5 minutes, then cool and break into pieces.
- In the same cleaned frying pan, heat remaining oil on high. Cook fish fillets for 2-3 minutes, then turn and cook for 2 minutes until flesh flakes with a fork.
- Arrange fennel on serving plates. Top with fish, tomato sauce and prosciutto pieces. Serve scattered with fennel fronds.
