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 liquor. You 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
- Pre-heat the oven to 200c / 180 fan / gas mark 6
- Trim the fennel and cut in half through the core and then cut each half into three wedges.
- Arrange all the ingredients except the fish and lemons in a large oven proof dish, with the olive oil and bake for 20 minutes.
- 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).
- Top with basil leaves and serve.