Fish, Fennel And Tomato Casserole - cooking recipe

Ingredients

1/4 cup olive oil
2 bulbs fennel, thickly sliced, including stem, fronds reserved
1 None red onion, cut into thin wedges
4 cloves garlic, minced
2 (13.5 oz) cans cherry tomatoes
1 lb boneless, skinless white fish fillet, cut into 1 inch chunks
1 None lemon, sliced
2 oz green pitted olives
2 tbsp baby capers
None None steamed spinach, to serve

Preparation

Preheat oven to 400\u00b0F.
Heat oil in a large frying pan over medium heat. Saute fennel and onion for 5-8 mins, until tender. Add garlic and cook for 1-2 mins. Stir in cherry tomatoes. Season then transfer to a baking dish. Cover and bake for 15-20 mins, until sauce begins to thicken.
Stir fish into tomato mixture. Sprinkle lemon, olives and capers on top. Bake, covered, for 10-15 mins, until fish flakes easily when tested with a fork. Serve with steamed spinach.