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Fish and fennel traybake
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Haddock, cod or pollock would all work well in this easy dish.
500g essential Waitrose new potatoes, cut into 0.5cm slices
4 small fennel bulbs, trimmed, cored and thickly sliced (fronds reserved)
3 tbsp olive oil
4 skinless and boneless white fish fillets
1 tsp fennel seeds, crushed
2 tbspessential Waitrose white wine vinegar
1 echalion shallot, sliced
2 tomatoes, deseeded and diced
small handful basil leaves, chopped
small handful pitted black olives, halved
1. Preheat the oven to 200˚C, gas mark 6. On a large baking tray, toss the potatoes and fennel with 1 tbsp oil; season. Spread in a single layer and bake for 20 minutes, or until golden and nearly cooked through. Place the fish on top, sprinkle with the crushed fennel seeds and season again. Bake for another 10 minutes, or until the fish is cooked through.
2. Meanwhile, for the dressing, pour the vinegar over the shallot; set aside for a few minutes. Add the tomatoes, basil, olives and remaining 2 tbsp oil; season and mix together. Pour over the hot fish, scatter with the reserved fennel fronds and serve.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in June 2015.
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