Baked Fish With Fennel And Tomato - cooking recipe

Ingredients

2 None spring onions, thinly sliced
2 None large tomatoes, diced
5 slices bread, crust removed, cubed
3 tbsp fresh parsley leaves, chopped
2 tbsp low-fat milk, vegetable or chicken stock, or wine
2 1/4 lb whole fish, such as snapper
2 None small fennel bulbs, thinly sliced
1 tbsp olive oil
None None lemon wedges, to serve

Preparation

Preheat oven to 400\u00b0F.
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.