Fish, Fennel And Tomato Casserole

• 1/4 cup olive oil
• 2 bulbs fennel thickly sliced, including stem, fronds reserved
• 1 red onion cut into thin wedges
• 4 cloves garlic minced
• 27 ounces cherry tomatoes
• 1 pound white fish fillet boneless, skinless, cut into 1 inch chunks
• 1 lemon sliced
• 2 ounces green pitted olives
• 2 tablespoons baby capers
• spinach steamed, 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, tomatoes, fillet, lemon, olives, baby capers

Taken from www.yummly.com/recipe/Fish_-Fennel-and-Tomato-Casserole-1398923 (may not work)