Friday, 18 May 2012

Fish Tray Bake with Potato, Fennel and Tomato Olive Vinaigrette

I bought a fennel bulb from Borough Market a few weeks ago and had been looking for something to with it since. I found this recipe in one of my new cook books Skinny Meals in Heel by Jennifer Joyce. This book is awesome, I've found so many lovely recipes in it, that are easy and quick to prepare but look and taste fabulous. I used Coley as my fish and used cherry tomatoes instead of plum tomatoes.

Fish Tray Bake with Potato, Fennel and Tomato Olive Vinaigrette (from Skinny Meals in Heels - Jennifer Joyce)
(Serves 4)
(8 WW ProPoints per serving)

500g small potatoes cut into 1.5cm slices
4 small fennel bulbs, cores removed thickly sliced
1 tbsp olive oil
4 fish fillets (salmon, halibut cod etc)
1 tsp fennel seeds

Tomato Olive Vinaigrette
1 tbsp white wine vinegar
2 shallots, thinly sliced
2 tbsp olive oil
2 plum tomatoes, seeds removed and diced
15 black olives, pitted and roughly chopped

Preheat the oven to 200C.

Arrange the potato and fennel slices in a single layer on a large baking tray. Drizzle with the olive oil and season with salt and pepper. Bake for 30 mins or until golden and nearly cooked through, then place the fish on top and sprinkle with the fennel seeds and more seasoning. Bake for another 10 mins or until the fish is cooked.

Meanwhile make the tomato-olive vinaigrette. Pour the vinegar over the shallot in a bowl and allow to sit for a few mins, then add the olive oil, tomato and olives and season. Mix well and set aside.

Serve the potato, fennel and fish bake with the vinaigrette spooned over.

1 comment:

  1. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.