Baked Fish with Fennel and Lemon


1 fennel bulb, thinly sliced

2 shallots, chopped

3 garlic cloves, finely chopped

2 tbsp olive oil

4 white fish fillets

1/4 cup white wine

1/4 cup oregano leaves

2 lemons, thinly sliced

Flat-leaf parsley, for garnish


Preheat your oven to 230C.

Heat olive oil in a large oven-proof frypan over medium heat.

Add the fennel, shallots and garlic and cook, stirring, for 10 minutes until browned.

Add the fish and white wine to the pan and season with salt.

Top with oregano and sliced lemons, transfer to the oven and bake for 15 minutes.

Garnish with parsley before serving.


Join Our Newsletter