Ingredients
Method
1.Combine undrained tomatoes, paprika, oregano, parsley and oil in a medium bowl. Season with a little sea salt and freshly ground black pepper.
2.Reserve some of the fennel fronds. Trim fennel bulbs; cut bulbs into thin wedges. Place fennel wedges and chickpeas in an ovenproof dish; spoon tomato mixture over fennel mixture. Cover dish; bake for 40 minutes or until fennel is tender.
3.Heat a large frying pan over medium-high heat. Add half the butter; fry bream, skin-side down, pressing with an egg slice, for 3 minutes. Turn, cook for a further 1 minute or until just cooked through. Transfer to a warm plate.
4.Add the remaining butter and capers to pan; cook for 1 minute or until butter is browned lightly. Add juice to pan; swirl pan over the heat for 1 minute. Spoon the juices over the bream; top with reserved fennel fronds or parsley.
5.Serve bream with the fennel bake.
Fish fillets such as snapper, whiting, flathead or barramundi are also suitable for this recipe. Not suitable to freeze or microwave.
Note
