White Fish, Tomato, Fennel & Herb Bake

White Fish, Tomato & Fennel Tray Bake by Amelia Freer

This dish is from my #EatInSeason: Summer Inspiration.

This is one of my favourite easy fish dishes for the summer-time; the freshness of the herbs and perfectly ripe juicy tomatoes, results in a wonderful tasty liquorYou can use any sustainable white fish: I’ve used pollack, but try brill, monkfish or sea bream. It’s one of those wonderful ‘throw it all in’ dishes  – so a super dish for serving to family or friends during busy times.

You’ll Need (serves 4-6)

  • 8 medium tomatoes, halved or quartered
  • 1 head of fennel
  • 2 lemons, sliced
  • a handful of olives
  • 10g parsley, chopped
  • few sprigs of fresh thyme
  • 3-4 tbsp extra virgin olive oil
  • 500g skinless fillets pollack
  • a handful of basil leaves

Step-by-Step

  1. Pre-heat the oven to 200c / 180 fan / gas mark 6
  2. Trim the fennel and cut in half through the core and then cut each half into three wedges.
  3. Arrange all the ingredients except the fish and lemons in a large oven proof dish, with the olive oil and bake for 20 minutes.
  4. Add the fish and lemons and cook for a further 10-12 minutes, depending on the thickness of the fillets – check the thickest part, it should not be opaquer (if you have a thermo-probe, it should be 650).
  5. Top with basil leaves and serve.

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