Clare Kelly

Lemon fish with fennel and capers

Clare Kelly

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.