Recipe

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

Aug 29, 2016 2:13am
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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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 tablespoon baby capers, rinsed
  • 3 baby fennel, trimmed, sliced, fronds reserved
  • 4 slice shaved prosciutto
  • 4 x 150g thick boneless white fish fillets

Method

  • 1
    In a medium saucepan, heat 1 tablespoon oil on medium. Sauté onion and garlic for 2-3 minutes until tender.
  • 2
    Stir in tomatoes and cook for 15-20 minutes until a thick sauce forms. Stir parsley and capers through, then season.
  • 3
    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.
  • 4
    Preheat the grill on high. Arrange prosciutto on oven tray. Grill for 4-5 minutes, then cool and break into pieces.
  • 5
    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.
  • 6
    Arrange fennel on serving plates. Top with fish, tomato sauce and prosciutto pieces. Serve scattered with fennel fronds.

Notes

  • Accompany with lemon wedges and a salad, if desired.

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