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Spanish baked fish

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For a quick and easy meal try this Spanish-inspired baked fish served with fresh parsley and steamed potatoes.

Prep 0:10 | Cook 0:20 | Serves 4 | Difficulty Capable cooks

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

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To Make:

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.

This recipe is:

High protein | Low carb | Low kilojoule | Egg free | Gluten free | Lactose free | Milk free | Peanut free | Sesame free | Shellfish free | Soy free | Tree nut free | Wheat free

Originally published on taste.com.au

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Source: dailytelegraph

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