A delicious and light supper – perfect for the warm summer months.
2 cod or salmon fillets
1 cup fennel, sliced lengthways into pieces approx 1 cm wide
1 stick celery, chopped
1 cup cherry tomatoes, quartered
2 teaspoons capers
1/2 cup water
1/2 cup white wine (optional)
1 bay leaf
juice of 1 lemon
1 tablespoon extra-virgin olive oil
3 tablespoons fresh basil, chopped or torn
1/2 cup Real Olive Co. Wild Garlic & Basil olives/Nocellara olives
Salt and pepper
Pre-heat the oven to 200 C or 180 C fan. Combine the fennel, celery, tomatoes, capers, water, wine and bay leaf in a metal baking pan. Place the seasoned fish on top and cover with foil. Bake for 15 minutes.
Put the fish on a plate and keep it covered with the foil.
Put the baking pan on the burner and simmer the vegetables for 5-8 minutes. Add the lemon juice, olive oil and half of the basil and mix in.
Place the fish on plates and top with the vegetables. Add the rest of the basil and the olives.