Fish, caper and fennel.
Cook time: 22 mins | Prep time: 10 mins | Serves: 4
Ingredients.
4 x 150g firm white fish. Ling or monkfish fish
20g butter cut into 4 pieces
1 lime sliced into 4 pieces
1/4 fennel bulb shaved
2 tablespoons of baby capers
salt and cracked pepper to taste
Olive oil
Method.
1. Preheat your oven to a 180°C fan forced (350°F). Line a baking tray with parchment paper.
2. Place fish onto your tray. Place a piece of butter on top of the fish, then a slice of lime.
3. Evenly spread the baby capers and shaved fennel on top. Add a drizzle of olive oil, cracked pepper and a little salt.
4. Cover with baking paper, then foil on top of baking paper. Place in the oven for 15 minutes. After 15 minutes take the baking paper and foil off. Place back into the oven for another 5-7 minutes until the fish is cooked.
5. Serve on a bed with wild rocket dressed in olive oil, lemon, salt, and pepper. Discard lime slice.
