Fish success

Last year, I posted a Mediterranean baked fish recipe which had been a success. For whatever reason, I haven't ever cooked that again, but last night I tried another Italian type of baked fish recipe by Neil Perry, which was in last weekend's Sydney Morning Herald. It too was a success, so I'll paraphrase it here:

Thinly slice a fennel bulb, a red onion, and a red (or as I used, yellow) capsicum. Skin, seed and dice four tomatoes and chop up a bit. Put in a flat type of casserole and mix most of 60 ml of olive oil. Add 6 anchovies, as many capers as you like (washed), and olives, and mix up with the veges. The recipe called for chilli flakes too, but as the kids were eating it, I left them out. Season liberally with sale and pepper.

Roast in 200 degree oven (uncovered, but you might have to stir around a bit half way through if your oven has hot spots) for one hour.

Put white fish fillets in a single layer (hence the flat casserole pan) into the sauce, put the rest of the olive oil over the fish, and back to the oven for maybe 15 minutes.

The roasted veges make an excellent sauce, and even the kids were happy to eat it (although I didn't serve them the olives.)

Thank you Neil: very nice.

(But then, I love fennel in anything.)