Lemon & Fennel Steamed Fish

SERVES 2 Persons  PREPARATION TIME 10 min.
COOKING TIME 25 min. 

INGREDIENTS

• ½ lemon, sliced
• ½ small fennel, thinly sliced
• 2 medium or 4 small fish fillets (such as barramundi, snapper or haddock)
• 100g cherry tomatoes, cut in half
• 2 tbs fresh parsley, roughly chopped
• 1 tsp capers
• ¼ cup white wine
• 2 tbs olive oil or butter
• Salt and pepper

TO SERVE:

• Salad

METHOD

1. Preheat oven to 180oC.
2. Place half of the lemon slices and fennel onto the UltraPro™ Oven Plate, before layering with the fish fillets.
3. Layer remaining lemon slices and fennel, along with the cherry tomatoes, parsley and capers on top of the fish.
4. Drizzle with white wine and olive oil or butter. Season generously with salt and pepper.
5. Cover with UltraPro™ Oval Cover, place into the oven and bake for 25-30 minutes.
6. Remove from oven.
7. Serve fish fillets with a side of salad.

Tupper Tips:

• Whitefish can be substituted with salmon.