Lara's Baked Fish on a Medley of Vegetables
June 8th 2009 09:33
Baked fish is the most delicious and easiest way to cook fish. What I like about this dish is, you don’t necessarily have to prepare a salad/vege dish as it’s already full of vegetables!
What you need:
2 medium-size fish fillets
1 small fennel – sliced
2 medium size mushrooms – sliced
2 tomatoes – cut into small quarters
olive oil
1 tablespoon of balsamic vinegar
Oregano or Basil
a handful of olives – de-stoned and sliced
a handful of flat-leaf parsley – roughly chopped
1/2 a lime – if you like it tart
What to do:
1…Mix the fennel, mushrooms, tomatoes, oregano/basil, generous dose of olive oil and balsamic vinegar in a bowl, add salt if you like then spread it out in the baking tray
2…Pre-heat the oven at 200 C/390 F
3…Using the same bowl; squeeze the lime into it, then mix in the olives, parsley, some olive oil and if you like some chilli flakes and salt
4…Put the fillets in the bowl, coating it with the mix (in the step 3)
5…Cover the tray of vegetables with foil and bake for about 15 minutes
6…Remove the tray from the oven, place the fillets on top of the vegetables and pour the mix (step 3) over the fish
7…Lower the oven heat to 180 C/350 F
8…Cover the tray with foil and bake for about 15 minutes – depending on how thick the fillets are
9…When done, remove from the oven and let it stand for a few minutes while you warm-up the plates – serve a fillet each with a generous serve of the vegetables
Serves: 2-3
Tips…
...you can use cherry tomatoes instead of regular tomatoes
...to check if the fish is done, take a fork and push into the thickest part of the fish – it’s done when the fork can easily poke through/removed. The rule apparently is, 10 minutes of cooking per inch (thickness of fillet)
Fennel is slowly coming into season (in Australia, July-September)! It's fresh with good vitamins and very affordable between 1.99-99cents each.
What you need:
1 small fennel – sliced
2 medium size mushrooms – sliced
2 tomatoes – cut into small quarters
olive oil
1 tablespoon of balsamic vinegar
Oregano or Basil
a handful of olives – de-stoned and sliced
a handful of flat-leaf parsley – roughly chopped
1/2 a lime – if you like it tart
What to do:
1…Mix the fennel, mushrooms, tomatoes, oregano/basil, generous dose of olive oil and balsamic vinegar in a bowl, add salt if you like then spread it out in the baking tray
2…Pre-heat the oven at 200 C/390 F
3…Using the same bowl; squeeze the lime into it, then mix in the olives, parsley, some olive oil and if you like some chilli flakes and salt
4…Put the fillets in the bowl, coating it with the mix (in the step 3)
5…Cover the tray of vegetables with foil and bake for about 15 minutes
6…Remove the tray from the oven, place the fillets on top of the vegetables and pour the mix (step 3) over the fish
7…Lower the oven heat to 180 C/350 F
8…Cover the tray with foil and bake for about 15 minutes – depending on how thick the fillets are
Serves: 2-3
Tips…
...you can use cherry tomatoes instead of regular tomatoes
...to check if the fish is done, take a fork and push into the thickest part of the fish – it’s done when the fork can easily poke through/removed. The rule apparently is, 10 minutes of cooking per inch (thickness of fillet)
Fennel is slowly coming into season (in Australia, July-September)! It's fresh with good vitamins and very affordable between 1.99-99cents each.
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Comment by Michaelie
Flick Wit
This recipe sounds really nice. Would you make it with any kind of fish? I love blue eye, but every time I try to cook it, I wreck it. This sounds easy though.
Mich
Comment by Tracy
Movies and Life
This looks and sounds delish.
Comment by Lara M
Love Speaks
Food Slate
Yes, the recipe is good with any *firm* fish -- your fav Blue-eye, Ling, Snapper and the likes of it. I don't think you can wreck it with this recipe
You'll be fine, Trace.
I always do the 'fork test' just to make sure. None dead at my last check <lol>.
Comment by Tracy
Movies and Life