Servings
4
Prep time
Cook time
Recipe
Dairy Free, Gluten Free
Ingredients
- 250g cherry tomatoes
- 1 red onion, halved & thinly sliced
- 1 bulb fennel, thinly sliced
- 5 cloves garlic, crushed
- 4 sprigs fresh thyme
- 2 tbsp olive oil
- Sea salt & freshly ground black pepper, to taste
- 120mL dry white wine
- 400g tin diced tomatoes
- ½ cup kalamata olives
- 2 tbsp capers, drained
- 800g firm white fish fillets, skin removed
- ¼ bunch fresh parsley leaves, chopped
Method
- Preheat oven to 200°C fan-forced.
- In a baking or roasting dish place the cherry tomatoes, onion, fennel, garlic, thyme sprigs and olive oil, toss and bake for 15 mins. Season to taste.
- Add the wine and cook for a further 5 mins.
- Add the tinned tomatoes, olives and capers, nestle the fish into the sauce and bake for another 10 mins or until the fish is cooked through.
- Sprinkle with parsley to serve.
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