Lemon Fish With Fennel & Capers

Prep + cook time 25 minutes
Serves 4

  • 4 baby fennel bulbs (520g)
  • 2 tablespoons olive oil
  • 1 medium lemon (140g), sliced finely
  • 4 x 180g skinless firm white fish fillets
  • 275g baby egg (plum) truss tomatoes
  • 2 tablespoons rinsed, drained capers
  • ¼ cup (60ml) dry white wine
  • 30g butter

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 Halve tomatoes lengthways. Add tomato, capers and wine to pan; bring to the boil. Dot fish with butter; sprinkle with half the reserved fennel fronds. Reduce heat; cook, covered, for 5 minutes or until fish is cooked. Season to taste.

5 Serve fish drizzled with pan juices; sprinkle with remaining fennel fronds.