SPANISH FISH CASSEROLE
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.