SPAN­ISH FISH CASSE­ROLE

Women's Weekly (Malaysia) - - Flavors of the World -

Prep 15 mins • Cook 30 mins• Serves 4

2 tbsp olive oil • 2 baby fen­nel bulbs, thin wedges • 1 onion, thinly sliced • 250g First Choice chat Aus­tralian pota­toes, 5mm slices • 1 red cap­sicum, seeded, sliced • 1½ cup fish stock • 1 or­ange, 2 strips zest, juice • 4 x 125g pieces firm white bone­less fish (we used John Dory) • ¾ cup pit­ted green olives • Pars­ley, char­grilled bread (see tip), to serve

1 Pre­heat oven to mod­er­ate, 180°C. 2 In a large fry­ing pan, heat oil on medium. Sauté fen­nel and onion 4-5 mins, un­til ten­der. Add potato and cap­sicum and cook 4-5 mins, un­til onion is ten­der and veg­eta­bles are lightly coloured. 3 Add ½ cup fish stock to pan to deglaze. Sim­mer 1-2 mins, un­til al­most com­pletely evap­o­rated. 4 Stir in tomato, stock, or­ange zest and juice. Bring to boil. Nes­tle fish pieces in pan and scat­ter with olives. 5 Bake 12-15 mins, un­til fish is cooked through. Sprin­kle with pars­ley and serve with char­grilled bread.

TIP: Brush 8 sour­dough bread slices with 2 tb­sps olive oil and char­grill 30 sec­onds each side.

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