Traybake fish with fennel and orange

Tray-baked fish with fennel and orange

Category: Main meal | Serves: 2 (Not suitable for home freezing)

Prep time: 15 minutes | Cooking time: 1 hour

Ingredients

Vegetable oil

115g (4oz) red onion, cut into thick wedges

150g (5oz) fennel, thickly sliced and any leafy green tops reserved

175g (6oz) potatoes, thickly sliced

1 large orange, thinly sliced

2 tsp olive oil

220g can butter beans, drained and rinsed

75g (3oz) cherry tomatoes, halved

2 thick fish fillets, fresh or thawed from frozen

1 tbsp chopped green fennel tops or parsley

 

1. Heat the oven to 200°C/180°C fan oven/gas mark 6.

2. Spray or wipe a small, shallow roasting tin, preferably non-stick, with a little oil. Add in the onion, sliced fennel, potatoes and orange and drizzle olive oil on top. Toss everything together until lightly coated in the oil. Season with black pepper.

3. Put the tin in the oven and cook for about 45 minutes or until the vegetables are tender and lightly charred.

4. Stir the butter beans and tomatoes into the vegetables, put the fish on top and return to the oven for 10–15 minutes or until the fish is just cooked.

5. Sprinkle with the chopped green fennel tops or parsley.

Traybake fish with fennel and orange

Cook’s tips

  • Any thick fish fillets will work for this recipe. Choose sustainably caught fish by looking for the blue MSC label or checking which fish are sustainable at msc.org.
  • If you are using frozen fish, make sure the fillets are thoroughly thawed.
 

Nutritional information

Traybake fish with fennel and orange