What’s for dinner? Mediterranean baked fish with tomato and fennel

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Make sure you have enough bread to mop up the luscious tomato sauce!

You’ll need: 15ml olive oil; 1 garlic clove, crushed; 1 small fennel bulb, thinly sliced (keep the fronds for garnish); 2,5ml fennel seeds; 2,5ml cumin seeds; 15ml tomato paste; 250ml chopped tomato (use tinned tomato); 150ml chicken or fish stock; 15ml honey; zest of 1 small lemon; a few sprigs of thyme; 300g kingklip or any other firm fish, cut into chunks; 80g feta cheese, cubed; 15g butter; 5ml lemon juice; pinch of chilli flakes; salt and black pepper for seasoning.

How to:

Preheat the oven to 200°C. Heat the olive oil in a small saucepan on medium heat and add the garlic, sliced fennel, fennel seeds and cumin seeds. Cook for a few minutes until soft.