Ingredients

• 1 can of cherry tomatoes (400g)
• ½ cup black pitted olives
• 2 tbsp capers
• 3 or 4 anchovies
• 1 x Lemon
• 3 spring onions
• ½ cup dry white wine
• 1 tsp fennel seeds
• 3 thick slices of sourdough bread, torn into large chunks (stale is even better)
• 4 pieces of fish (I used Blue Eye) approx. 250g - 8oz each
• Handful of parsley leaves
• ½ cup olive oil

Steps

• Step 1

  Preheat the oven to 350°F – 180°C

• Step 2

  Into a baking dish, drizzle half of the olive oil. Add in the cherry tomatoes and their juices, fennel seeds, olives, capers, anchovies, chopped spring onion and white wine. Season with a little salt and pepper and mix well.

• Step 3

  Tear the bread into chunks and add to the sauce, turning lightly to coat. Bake in oven at 350°F – 180°C for 20 minutes. Remove from oven.

• Step 4

  Season the fish with salt and pepper, add lemon zest and place the fish on top of ingredients in your baking dish, drizzle with olive oil over each piece. Return to oven oven at 350°F – 180°C and Bake for approx. 15 minutes or until the fish is just cooked through.

• Step 5

  Remove from oven, drizzle a little lemon juice and scatter chopped parsley.

Little Tips

Perfect with char grilled zucchinis.