Fish with caramelised fennel and tomato
A thick sauce of tomatoes, garlic and capers anchors this dish of fish and caramelised fennel. A light, simple dinner that's full of refined flavours
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 red onion, finely chopped
- 1 clove garlic, crushed
- 4 very ripe tomatoes, roughly chopped
- 1/3 cup parsley, roughly chopped
- 1 tablespoon baby capers, rinsed
- 3 baby fennel, trimmed, sliced, fronds reserved
- 4 slices shaved prosciutto
- 4 x 150g thick boneless white fish fillets
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