Home > News > Dream of Italy Newsletters > Newsletter Archive > May 2013 Newsletter > Fish Baked with Fennel, Lemon & Capers
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Fish Baked with Fennel, Lemon & Capers
Serves:
Makes 6Ingredients:
6 fillets firm-fleshed white fish, boneless and skinless3 bulbs fennel, sliced thinly
1/4 cup olive oil
3 cloves garlic, crushed
2 lemons, thinly sliced
1 tablespoon dried oregano
1/2 cup capers, rinsed
1 cup white wine
2 tablespoons chopped Italian parsley
lemon wedges to serve
Directions
Preheat the oven to 180ºC.Wash the fish fillets and pat dry on paper towels.
Heat a large ovenproof frypan over medium heat. Add the fennel and olive oil. Stir-fry for 5-6 minutes to soften and cook the fennel. Add the garlic and lemon slices. Cook for another 2 minutes. Place the fish on top of the fennel mixture and sprinkle with the oregano and capers. Pour over the white wine. Place in the oven and bake for 12-15 minutes.
Serve sprinkled with the chopped parsley and fresh lemon wedges to squeeze over.
Recipe courtesy of Jo Seagar, from her book 'Italia'
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