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Baked fish with fennel, cherry tomatoes and oregano
Baked fish with fennel, cherry tomatoes and oregano
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Healthy Italian-style dish: White fish with balsamic vegetables.
Ingredients:
  • 500g Baby Coliban (Chat) potatoes (see note)
  • 2 large fennel bulbs, trimmed, cut into thin wedges
  • 9.20 gm olive oil
  • 1 x 250g punnet cherry tomatoes, halved
  • 20.00 ml balsamic glaze
  • 4 (about 125g each) white fish fillets
  • 40.00 ml fresh oregano leaves
Instructions:
  • Preheat the oven to 200°C. Use a fork to prick the potatoes all over. Place them on a paper towel in the microwave and cook on High/800watts/100% for 5 minutes. Let them cool slightly before halving them.
  • Spread the potato and fennel on a spacious baking tray, drizzle with oil, and sprinkle with pepper. Bake for 25-30 minutes until the potato begins to turn golden. Next, introduce the tomato to the tray, drizzle with balsamic glaze, and bake for an additional 5 minutes.
  • Lay the fish over the potato mixture and generously sprinkle with half of the oregano. Bake for an additional 8-10 minutes, or until the fish easily flakes with a fork in the thickest part.
  • Divide the potato, fennel, tomato, and fish among serving plates. Drizzle the tray juices over each plate and sprinkle with the remaining oregano before serving.

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