30ml Extra Virgin Olive Oil
1 Onion (chopped)
3 Cloves Garlic (Crushed)
1 Fennel Bulb (Sliced Fine, with Root Removed)
Half Tea Spoon Fennel Seeds
500gm Ripe Tomato (chopped)
Heat Oil in a deep pan or Tagine if you have one.
Cook onion, garlic and fennel on a medium heat until soft and golden.
Add Fennel seeds, cook for a further minute.
Next add the tomato, and cook an a medium heat until tomato’s start to soften and break down.
500gm skinless, boneless, fish fillets. (snapper, flathead, whiting, barramundi, shark)
Whatever you like that fits your budget.
Add to tomato and simmer gently until fish is cooked. About 5-6 mins, it depends on how thick your fish is. It should start to flake away slightly.
Serve with roasted Carrots, Spinach and Toasted Almonds