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Categories:Viewed: 41 - Published at: 4 years ago
Ingredients
- 2 spring onions thinly sliced
- 2 tomatoes large, diced
- 5 slices bread crust removed, cubed
- 3 tablespoons fresh parsley leaves chopped
- 2 tablespoons low fat milk vegetable or chicken stock, or wine
- 2 1/4 pounds fish whole, such as snapper
- 2 fennel bulbs small, thinly sliced
- 1 tablespoon olive oil
- lemon wedges to serve
Method
- Preheat oven to 400°F.
- Lightly coat a nonstick frying pan with oil. Cook onions over low heat for 3 mins, until soft. Add tomatoes and cook for 1 min. Remove from heat and add bread, parsley and milk. Season.
- Make 2 diagonal cuts through the thickest part of each side of fish. Fill cavity with some of the bread mixture. Arrange fennel in a baking pan and top with fish. Season then sprinkle remaining bread mixture over top. Drizzle with olive oil and cover with foil. Bake for 25 mins, until just tender.
- Serve with lemon wedges.
