Based on the Italian dish pesce all’acqua pazza, but we’ve boosted the veg to make it more of a complete meal. Serve with bread to mop up the delicious juices.
It doesn't get easier than a traybake for a midweek meal. This is a deliciously light and fragrant celebration of summer, rammed full of veggies, capers, lemon, chilli and topped with seabass or seabream fillets, delicious served with crusty bread. It's perfect for an alfresco meal.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
441
Ingredients
2
large fennel bulbs, halved lengthways and sliced
4
spring onions, sliced
2Tbsp.
capers, rinsed
100g
pitted black olives, rinsed, we used Kalamata
250ml
dry white wine
3Tbsp.
olive oil
1/2
red chilli, deseeded and finely chopped
500g
cherry tomatoes on the vine
3
courgettes, trimmed
4
sea bass or sea bream fillets
Juice of 1 lemon
Small handful fresh basil, torn
Crusty bread, to serve
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large high-sided roasting tin toss together the fennel, spring onions, capers, olives, wine, oil and chilli, plenty of seasoning and 150ml water.
Step 2Cover tin tightly with foil and cook for 30min. Remove foil, add tomatoes and cook uncovered for a further 10min until tomatoes are just beginning to burst.
Step 3Meanwhile, peel the courgettes into ribbons using a y-shaped vegetable peeler, discarding the seedy core.
Step 4Gently toss the courgettes through the roasted vegetables, trying not to break up the tomatoes. Place the fish fillets on top and season. Drizzle over lemon juice. Return to oven for 8-10min until fish is just cooked. Scatter over the basil and serve with crusty bread.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
