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.
- 5 mins preparation
- 20 mins cooking
- Serves 4
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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
- 1Trim fennel, reserve fronds; cut fennel into wedges. Heat oil in a large frying pan; cook fennel until browned lightly both sides.
- 2Add lemon to pan; cook until browned lightly and tender.
- 3Season fish, add to pan, pushing fennel and lemon to side of pan; cook fish until browned lightly both sides.
- 4Add 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.
- 5Serve 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.
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