Baked Fish With Fennel And Tomato

• 2 spring onions thinly sliced
• 2 tomatoes large, diced
• 5 slices bread crust removed, cubed
• 3 tablespoons fresh parsley leaves chopped
• 2 tablespoons low fat milk vegetable or chicken stock, or wine
• 2 1/4 pounds fish whole, such as snapper
• 2 fennel bulbs small, thinly sliced
• 1 tablespoon olive oil
• lemon wedges to serve

1. Preheat oven to 400u0b0F.
2. Lightly coat a nonstick frying pan with oil. Cook onions over low heat for 3 mins, until soft. Add tomatoes and cook for 1 min. Remove from heat and add bread, parsley and milk. Season.
3. Make 2 diagonal cuts through the thickest part of each side of fish. Fill cavity with some of the bread mixture. Arrange fennel in a baking pan and top with fish. Season then sprinkle remaining bread mixture over top. Drizzle with olive oil and cover with foil. Bake for 25 mins, until just tender.
4. Serve with lemon wedges.

spring onions, tomatoes, bread crust, parsley, milk, fish, olive oil, lemon wedges

Taken from www.yummly.com/recipe/Baked-Fish-with-Fennel-and-Tomato-1401415 (may not work)