Ingredients
Fish with fennel, lemon & capers
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.
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.
Note
