How to Prepare Orange Roughy Fish with Fennel and Tomatoes?

Product(s):

OCEAN CATCH NZ ORANGE ROUGHY FILLET BONELESS AND SKIN-OFF (FROM 316G)

Preparation:

Preparation Time: 10 mins

Cooking Time: 30/35 mins

Serving: 6

Ingredients:

• 1 small fennel bulb, sliced thinly
• 2 tbspns olive oil
• 1 zucchini, sliced thinly
• 1 medium onion, chopped
• 4 ripe tomatoes, chopped
• 3 cloves garlic, peeled and crushed
• salt
• 1 tspn dried thyme
• black pepper
• 4 tbspns white wine
• 6 orange roughy fish fillets

Instructions:

1. Heat the oven to gas mark 6, 200C or 400F
2. Take a baking dish large enough to take the fillets in one layer, and pour one tablespoon of the olive oil into it.
3. Add the vegetables and garlic and stir round to coat them in the oil - season with a little salt and pepper and stir in the thyme.
4. Bake for approximately 20 minutes.
5. Add the orange roughy fish and pour over the wine and the rest of the oil - season the fish fillets.
6. Return to the oven and bake a further 10 to 15 minutes until the fish is cooked through.

Note: Serve with plain boiled potatoes, sliced zucchini and a lemon wedge.