Baked fish with fennel, cherry tomatoes and oregano

Embrace healthy eating Italian style with this dish of fresh white fish and balsamic vegies.

Preheat oven to 200°C. Prick potatoes with a fork all over. Place on paper towel in microwave. Cook on High/800watts/100% for 5 minutes. Cool slightly. Halve.
Place the potato and fennel on a large baking tray. Drizzle over the oil. Season with pepper. Bake for 25-30 minutes or until potato starts to turn golden. Add the tomato. Drizzle over the balsamic glaze. Bake for 5 minutes.
Place fish on top of the potato mixture. Sprinkle with half the oregano. Bake for a further 8-10 minutes or until fish flakes when tested with a fork in thickest part.
Divide the potato, fennel, tomato and fish among serving plates. Drizzle over the juices from the tray. Sprinkle with remaining oregano to serve.

Source

500g Baby Coliban potatoes

2 large fennel bulbs, trimmed, cut into thin wedges

2 tsp olive oil

1 x 250g punnet cherry tomatoes, halved

1 tbsp balsamic glaze

4 white fish fillets

2 tbsp fresh oregano leaves

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