Name: Fish with caramelised fennel and tomato
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
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

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

Serves 4

Prep

15M

Cook

40M

Total

55M

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.