Spanish baked fish

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

• 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

Energy 935kJ	Fat saturated 2.00g
Fat Total 10.00g	Carbohydrate sugars g
Carbohydrate Total 7.00g	Dietary Fibre 5.00g
Protein 21.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. 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.

2. 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.