Ingredients

• 700g White fish fillet (skinless), cut into pieces Try to use a fish that stays firm on cooking.
• 2 Tbsp Olive oil, as much as needed for the pesto
• 1spn Fennel seeds (grind in a mortar)
• Zest of 1 lemon, finely grated
• Salt (sea), optionally Salt bush in pesto
• Ground black pepper
• 2 cloves of Garlic, minced
• 1 cm Ginger, grated
• 1 tspn dried Basil
• 1 tspn Sumac, or Zest of 1 lemon
• 2 medium Zucchini, diced
• 1medium Eggplant, diced
• 4 medium Tomatoes (ideally peeled), cut into wedges, or 12 Cherry tomatoes or 1 can of Diced Tomatoes (add tin tomatoes in second half only)
• dozen Kalamata Olives (optional)

Method

1. Preheat oven to 200 degrees. Toss the fish chunks with half the oil, half the fennel seeds, and half the lemon zest. Season with salt and pepper, cover, and leave to marinate.
2. Toss the zucchini, eggplant and tomatoes well in a roasting pan (or another oven dish) with the remaining oil, fennel, and zest. Season with salt and pepper and cook vegetables in the oven uncovered for 30 minutes.
3. Add fish. Bake until fish is tender (20 minutes).

Notes

1. The eggplant could probably do with sautéing before hand to soften up a little. Next time I'll try cooking the veges for 30 mins. The original recipe only suggested 20 mins.
2. If using Olives, include with vegies from the start
3. If using tinned tomatoes, only include when the fish is added.

This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License