Spanish baked fish
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How to make Spanish baked fish
Yield = 4Prep time: 0:10
Cook time: 0:20
Total time: 0:30
Ingredients
- 1 red onion, thinly sliced
- 2 small fennel bulbs, thinly sliced lengthways
- 400g cherry truss tomatoes
- 1/2 cup (75g) stuffed green olives
- 1 tablespoon baby capers
- 4 (about 120g each) hoki or basa fillets
- 1 teaspoon smoked paprika
- 1 teaspoon cumin seeds
- 1/2 cup (125ml) dry white wine
- 1 tablespoon olive oil
- Flat-leaf parsley leaves, to serve
- Lemon zest, to serve
- Steamed potatoes (optional), to serve
Method
- Step 1 Preheat oven to 200C. Scatter the onion, fennel, tomatoes, olives and capers evenly between 2 roasting pans. Place the fish over the onion mixture. Sprinkle evenly with paprika and cumin seeds. Pour the wine around the fish. Drizzle the fish and vegetables with oil.
- Step 2 Bake for 20 mins or until the fish is just cooked and tomatoes are tender. Sprinkle with parsley and lemon zest. Serve with steamed potatoes, if desired.
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