Based on the Italian dish pesce all’acqua pazza, but we’ve boosted the veg to make it more of a complete meal. Serve with bread to mop up the delicious juices.
It doesn't get easier than a traybake for a midweek meal. This is a deliciously light and fragrant celebration of summer, rammed full of veggies, capers, lemon, chilli and topped with seabass or seabream fillets, delicious served with crusty bread. It's perfect for an alfresco meal.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
441
Ingredients
2
large fennel bulbs, halved lengthways and sliced
4
spring onions, sliced
2Tbsp.
capers, rinsed
100g
pitted black olives, rinsed, we used Kalamata
250ml
dry white wine
3Tbsp.
olive oil
1/2
red chilli, deseeded and finely chopped
500g
cherry tomatoes on the vine
3
courgettes, trimmed
4
sea bass or sea bream fillets
Juice of 1 lemon
Small handful fresh basil, torn
Crusty bread, to serve
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large high-sided roasting tin toss together the fennel, spring onions, capers, olives, wine, oil and chilli, plenty of seasoning and 150ml water.
Step 2Cover tin tightly with foil and cook for 30min. Remove foil, add tomatoes and cook uncovered for a further 10min until tomatoes are just beginning to burst.
Step 3Meanwhile, peel the courgettes into ribbons using a y-shaped vegetable peeler, discarding the seedy core.
Step 4Gently toss the courgettes through the roasted vegetables, trying not to break up the tomatoes. Place the fish fillets on top and season. Drizzle over lemon juice. Return to oven for 8-10min until fish is just cooked. Scatter over the basil and serve with crusty bread.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
