Baked Fish with Fennel & Cherry Tomatoes

10 Ingredients

Number of servings

1 fennel bulb, thinly sliced
1 red onion, thinly sliced
1 snapper
1 lemon, sliced
2tablespoons dukkah
1 pinch pepper (for seasoning)
2tablespoons olive oil
1/2 cup white wine
240grams cherry truss tomatoes
1 pinch sea salt ground (to taste)

Method

Step 1 of 3

Preheat oven to 200°C. Combine fennel, onion and half of the oil in a bowl and season with salt and pepper. Arrange in the base of a large, greased ovenproof pan and pour over wine. Bake for 10 minutes.

Step 2 of 3

While the vegetables are cooking, use a sharp knife to cut three 1cm deep slashes into the thicker parts of the fish. Rub with remaining oil and sprinkle evenly with dukkah. Cut each lemon slice in half and push into slashes. Lay fish over vegetables and add tomatoes to pan.

Step 3 of 3

Cover pan with foil and bake for 15 minutes. Uncover and cook for a further 10 minutes or until flesh flakes easily. Serve fish with vegetables and tomatoes.