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How to make Spanish baked fish

Yield = 4
Prep 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.