Cooking Healthier with Tom Kerridge: Spanish Style Traybake Fish

By Tom Kerridge · 60 min

Ingredients

Instructions

1. Bring the stock to the boil in a saucepan, add the potatoes and poach for about 10 minutes, or until just cooked. Take off the heat and leave the potatoes standing in the stock.
2. Heat a casserole dish on the hob with a little oil. Add the onion with a pinch of salt and sweat it down, then add the fennel and cook for 2 minutes.
3. Add the tomatoes, spices, lemon juice and stock.
4. Arrange the cooked potatoes on top, then bake in an oven preheated to 185°C for 20 minutes.
5. Remove the dish from the oven.
6. Place the fish on top, season it with flaky salt and drizzle with olive oil.
7. Bake for 8 minutes.
8. Take out of the oven and spoon onto serving plates.

Summarized from Tom Kerridge's video. Watch it for the details.

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