Fish, Fennel And Tomato Casserole

• 1/4 cup olive oil
• 2 bulbs fennel, thickly sliced, including stem, fronds reserved
• 1 None red onion, cut into thin wedges
• 4 cloves garlic, minced
• 2 (13.5 oz) cans cherry tomatoes
• 1 lb boneless, skinless white fish fillet, cut into 1 inch chunks
• 1 None lemon, sliced
• 2 oz green pitted olives
• 2 tbsp baby capers
• None None steamed spinach, to serve

1. Preheat oven to 400u0b0F.
2. Heat oil in a large frying pan over medium heat. Saute fennel and onion for 5-8 mins, until tender. Add garlic and cook for 1-2 mins. Stir in cherry tomatoes. Season then transfer to a baking dish. Cover and bake for 15-20 mins, until sauce begins to thicken.
3. Stir fish into tomato mixture. Sprinkle lemon, olives and capers on top. Bake, covered, for 10-15 mins, until fish flakes easily when tested with a fork. Serve with steamed spinach.

olive oil, fennel, red onion, garlic, cherry tomatoes, skinless white fish fillet, lemon, olives, capers, steamed spinach

Taken from recipes-plus.com/api/v2.0/recipes/30776 (may not work)