Steamed Fish with Red Onion, Pesto, Fennel and Olives
Steamed Fish with Red Onion, Pesto, Fennel and Olives Ingredients Method Heat oven to 200C.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 1 small bulb fennel, trimmed and cut into 6 pieces
- 2 x 160g pieces salmon
- 150 g cherry tomatoes, halved
- ¼ cup mixed olives
- 1 small (120g) red onion, peeled and cut into sixths
- extra virgin olive oil
- 2 tbsp dairy free (opt) pesto
- Sea salt
- black pepper
- pumpkin mash if desired and rocket salad
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