Orange Roughy With Fennel And Tomatoes Recipe

Ingredients

• 6 orange roughy fish fillets

• 1 small fennel bulb, thinly sliced

• 2 tablespoons olive oil

• 1 zucchini, thinly sliced

• 1 medium onion, chopped

• 4 ripe tomatoes, chopped

• 3 cloves garlic, peeled and crushed

• Salt and Black pepper

• 1 teaspoon dried thyme

• 4 tablespoons white wine

Instructions

1. Preheat the oven to 200°C (400°F).
2. Take a baking dish large enough to accommodate the fish fillets in a single layer. Pour one tablespoon of olive oil into the dish.
3. Add the sliced fennel, zucchini, chopped onion, and crushed garlic to the dish. Stir them around to coat them in the oil. Season with a little salt and pepper, and stir in the dried thyme.
4. Bake the vegetables in the preheated oven for approximately 20 minutes.
5. Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the fish is cooked through.
6. Serve the baked orange roughy with the fennel and vegetable mixture. Accompany with plain boiled potatoes, sliced zucchini, and a wedge of lemon.