This fish dish is perfect on so many levels: easy, tasty, light, healthy and most important - utterly delicious.
To feed 8 people you need:
8 X 150-200gr barramundi fillets
2 bulbs of fennel (when in season)
1 medium red onion
1/2 of medium size pumpkin
3 tsp of dry oregano
3 tsp of dry thyme
1/2 bulb of garlic
80 ml of extra virgin olive oil
2 red capsicums, deseeded and sliced into strips
8 vine-ripened tomatoes, quartered
2 tbsp capers
5 anchovy fillets
150 gr of black pitted olives of your choice
1 tsp of chili flakes
4 tbsp chopped flat leaf parsley
2 cup of white wine
Salt and freshly ground black pepper
Lemon wedges to serve
Preheat the oven to 180C. Cut the pumpkin into approx into 3x3cm cubes, then cut the remaining vegetables into a similar size so they will cook evenly. Separate the garlic cloves, place them on a board and give them a little squeeze with the back of your knife. Place all the vegetables on a baking tray and mix through the capers, olives, anchovies and herbs, sprinkle chilies, season with salt and pepper, pour over wine and mix all the ingredients together. Place the tray in the oven and roast for one 40 minutes, stirring occasionally. The vegetables should be tender and the tomatoes should melt into the sauce.
Remove from the oven, snuggle the fish down into the medley of vegetables, drizzle with the remaining oil and sprinkle with salt and pepper. Place it back into the oven for about 10 minutes or to your liking.
To serve – spoon the medley onto a plate, place a piece of fish on top, sprinkle with freshly chopped parsley and garnish with a slice of lemon.