Scaled for your household (4 portions) · original serves 4
Olive oil1 AU tbsp
Red onion1
cut into thin wedges
Fennel1
trimmed, halved and thinly sliced
Garlic cloves2
crushed
Moroccan spice2 tsp
Ground turmeric½ tsp
Tinned diced tomatoes400 g
Fish stock½ cup
Lemon zest2 tsp
White fish fillets4
deboned and skinned
Olives½ cup
Couscous (optional)to taste
Rocket (optional)to taste
Lemon (optional)to taste
Method
1
Soften red onion and fennel in olive oil for 3–4 minutes over medium-high heat. Stir in garlic, Moroccan spice and turmeric for 1 minute.
2
Add canned tomatoes, fish stock and lemon rind. Cover and bring to a boil, then add the fish fillets. Lower the heat and simmer covered for 12–15 minutes until fish is tender and cooked through.
3
Fold in olives and serve with couscous, rocket and lemon wedges.
