Recipe

Fish with fennel, lemon and capers

Wonderfully fragrant and light, this zesty fennel and fish recipe is beautiful served with a green salad for a healthy and delicious meal.

Aug 10, 2015 3:15am
  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
    • Print
    Print

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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food