Tray-baked fish with chunky green olive dressing

This oven-baked dish is a great, no-fuss way to cook fish fillets for a group, and the herby dressing adds a terrific boost of fresh flavour.

1 fennel bulb

2 lemons

6 fillets firm-fleshed white fish, eg trevally or tarakihi Drizzle of good-quality olive oil

Sea salt and cracked black pepper

Baby spinach to serve

Dressing

1⁄2 cup Sicilian green olives, pitted and roughly chopped 1 cup chopped fresh herbs (we used coriander, mint,

parsley and dill)

Sea salt and cracked black pepper

1 lemon, juice and finely grated zest

1 tbsp white balsamic vinegar (or white wine vinegar) Small pinch of chilli flakes

1⁄2-3⁄4 cup extra virgin olive oil

Heat oven to 180C. Thickly slice fennel and lay on a roasting tray. Slice lemons and lay on the tray also. Lay fish on top. Drizzle with olive oil and sprinkle with salt and pepper. Bake until fillets are just cooked through, about 20-25 minutes.

Serve on a bed of baby spinach with the chunky dressing on top.

Dressing:

Place all ingredients in a small jug and whisk to combine. Taste and add more herbs or seasoning as necessary. Serve drizzled over the fish.

Serves 6