Fish with fennel, lemon and capers

ingredients

• Fish with fennel, lemon & capers

  • 4 baby fennel bulbs (520g)
  • 2 tablespoon olive oil
  • 1 lemon (140g), sliced finely
  • 4 x 180g skinless, firm, white fish fillets
  • 275 gram baby roma (egg) truss tomatoes, halved lengthways
  • 2 tablespoon drained capers, rinsed
  • 1/4 cup (60ml) dry white wine
  • 30 gram butter, chopped

method

• Fish with fennel, lemon & capers

  • 1

    Trim fennel, reserve fronds; cut fennel into wedges. Heat oil in a large frying pan; cook fennel until browned lightly both sides.

  • 2

    Add lemon to pan; cook until browned lightly and tender.

  • 3

    Season fish, add to pan, pushing fennel and lemon to side of pan; cook fish until browned lightly both sides.

  • 4

    Add tomato, capers and wine to pan; bring to the boil. Dot fish with butter; sprinkle with about half the reserved fennel fronds. Reduce heat; cook, covered, 5 minutes or until fish is just cooked through. Season.

  • 5

    Serve fish drizzled with pan juices; top with remaining fennel fronds.

notes

We used blue-eye trevalla for this recipe but you can use any firm white fish fillets you like such as coral trout or swordfish.