Celebrate Christmas Soon In July (part 1) - Italian baked white fish

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- Welcome to your First Trimester
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It’s beginning to look a lot like Yulefest - or should that be Ozmas? Welcome these warming festive meals from the Sprout team while the weather chills out.

Italian baked white fish

·         Serves 4

·         Hands-on time 15 min

·         Cooking time 30 min

Ingredient

·         1 tablespoon olive oil

·         1 brown onion, diced

·         3 garlic cloves, thinly sliced

·         1 long red chilli, sliced

·         ½ bunch basil, small leaves picked, to garnish; stems finely sliced

·         1 teaspoon fennel seeds (optional)

·         1 x 400g can no-added-salt chopped tomatoes

·         16 kalamata olives, halved, pitted

·         4 x 120g white fish fillets, such as barramundi

White fish fillets

White fish fillets

Recipe

·         Preheat oven to 190°C. Heat olive oil in a medium heavy-based saucepan set over medium–high heat. Add onion, garlic, chilli, basil stems and fennel seeds (if using); stir for 3-4 minutes, or until onion turns translucent. Add chopped tomatoes to saucepan; cook for 8-10 minutes, or until tomatoes reduce and thicken. Stir half of the olives into tomato mixture.

·         Spoon tomato mixture into a baking dish large enough to arrange fish fillets in one layer. Press fillets lightly into tomato mixture to immerse. Cover dish with lid or sheet of foil and bake for 14-18 minutes, or until fish flakes when tested with a fork.

·         Divide tomato mixture among serving plates, adding one fish fillet to each. Top fish fillet with remaining olives, garnish with basil leaves and serve.

Per serve 935kJ/224cal Protein 27.9g Total Fat 6.9g Sat Fat 1.2g Carbs 10.4g Sugars 8.7g Fibre 3.9g Sodium 231mg Calcium 159mg Iron 1.9mg

This tender fillet swims in a rich, aromatic tomato sauce

This tender fillet swims in a rich, aromatic tomato sauce

 
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