PAN-FRIED BREAM WITH FENNEL AND CHICKPEA BAKE

Prep time 5 mins Cooking time 40 mins Serves 4

INGREDIENTS

400g canned chopped tomatoes

1 tsp smoked paprika

1 tsp dried oregano

¼ cup coarsely chopped fresh flat-leaf parsley 4 tbsp extra virgin olive oil 2 small (400g) fennel bulbs 400g canned chickpeas, rinsed, drained

50g butter

4 x 150g bream fillets

1 tbsp drained baby capers 2 tbsp lemon juice

METHOD

Preheat the oven to 180°C. Combine undrained tomatoes, paprika, oregano, parsley and oil in a medium bowl. Season with a little sea salt and freshly ground black pepper.

Reserve some of the fennel fronds. Trim fennel bulbs; cut bulbs into thin wedges. Place fennel wedges and chickpeas in an ovenproof dish; spoon tomato mixture over fennel mixture. Cover dish; bake for 40 mins or until fennel is tender. Heat a large frying pan over medium-high heat. Add half the butter; fry bream, skin-side down, pressing with an egg slice, for 3 mins. Turn, cook for a further 1 minute or until just cooked through. Transfer to a warm plate. Add the remaining butter and capers to pan; cook for 1 minute or until butter is browned lightly. Add juice to pan; swirl pan over the heat for 1 minute. Spoon the juices over the bream; top with reserved fennel fronds or parsley. Serve.