Baked fish with fennel, cherry tomatoes and oregano
- 09.03.2017
- 1 390
Embrace healthy eating Italian style with this dish of fresh white fish and balsamic vegies.
Recipe «Baked fish with fennel, cherry tomatoes and oregano» presented in category Recipes / Fish, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .
Ingredients:
- 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
Instructions
- 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.