Name: Baked sweet and sour fish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 400 gram can cherry tomatoes; 260 gram jar chargrilled capsicum, drained; 1 bulb baby fennel, trimmed, shaved; 2 tablespoon woolworths select whole fennel seeds; 1 strip orange peel; 1 clove garlic, crushed; 1/4 cup woolworths select white wine vinegar; 4 x 180g firm white fish fillets; dill sprigs, to serve; char-grilled bread, to serve

Baked sweet and sour fish

Baked, tender sweet and sour fish is the perfect family dinner.

Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

400 gram can cherry tomatoes

260 gram jar chargrilled capsicum, drained

1 bulb baby fennel, trimmed, shaved

2 tablespoon woolworths select whole fennel seeds

1 strip orange peel

1 clove garlic, crushed

1/4 cup woolworths select white wine vinegar

4 x 180g firm white fish fillets

dill sprigs, to serve

char-grilled bread, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease a large casserole dish.

2.Combine tomatoes, capsicum, fennel, seeds, peel and garlic in dish. Bake for 15 minutes.

3.Stir through vinegar. Nestle fish pieces in dish and spoon over sauce. Season to taste. Cover with foil.

4.Bake for 12-15 minutes until fish is opaque and flesh flakes easily when tested with a fork. Serve sprinkled with dill and accompanied with char-grilled bread.

You can char-grill the capsicum yourself by placing it on a pre-heated char- grill pan on high, turning until blistered and blackened. Place in a plastic bag for 5 minutes, then peel away the skin.
Note

Women's Weekly Food