Basa baked with potatoes, tomatoes and fennel

A nice fish dish that is a complete meal and has a Mediterranean feel to it.

Basa baked with potatoes, tomatoes and fennel

Servings:	Serves 2
Calories per serving:	651
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	27th April 2019

Best recipe review Deliciously different 5/5 Especially like the fennel with the fish. Carla

Prepared, ready to bake

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 basa fillets, about 250 g in total
• 6 thin slices of salami or pepperoni
• 2 large scrubbed potatoes, unpeeled and sliced into 3cm discs
• 1 large onion, peeled and sliced
• About 8 cherry tomatoes, halved
• 4 slices of lemon
• 4 garlic cloves, peeled and crushed
• A few stems of parsley
• A small sprig of thyme
• 3 fresh bay leaves, crushed to release the flavour
• 4 tb olive oil
• A small fennel bulb, finely chopped
• Himalayan sea salt and freshly ground black pepper

Mise en place

• Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Add all of the ingredients apart from the basa and salami into a Lock and Lock box
2. Cover and gently shake to mix well and coat with oil
3. In a suitably sized baking tray, make a 'bed' with half of the contents
4. Add the fish, cover with the salami slices and cover with the remaining ingredients
5. Bake for 30 minutes

Serving suggestions

Serve with slices of lemon and a small bitter leaf salad

Variations

Whole fish could be used instead of fillets. Increase the heat to 220° and bake for 35 minutes if not using fillets.

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