Ingredients

• 1.50 tsp Apple Cider Vinegar
• 3 leaves Basil (fresh)
• 40 g Black Olives
• 80 g Eggplant (chopped)
• 100 g Fennel (sliced about 1/2 cm thick, remove outer leaves)
• 3 fronds Fennel
• 2 clove Garlic (peeled and left whole)
• 80 g Green Capsicum (chopped)
• 1 tsp Olive Oil
• 1 tsp Oregano (fresh, chopped)
• 2 g Salt and Pepper (to season)
• 120 g Tomato (chopped)
• 120 g White fish fillets (boneless)

Instructions

• 1. Pre-heat oven to 200C.
• 2. Heat some oil in a casserole dish over medium heat. Add sliced fennel, eggplant and capsicum and sauté until it starts to brown and soften. This should take 5-7 minutes. DO NOT over crowd the pan as they will stew in their own juices rather than be nicely sautéed.
• 3. Add extra oil to the pan if necessary and then add garlic, saute 2-3 minutes, until fragrant.
• 4. Add tomatoes, olives, oregano, salt and pepper to taste. Simmer covered until the garlic is softened. Then add all the cooked vegetables and vinegar and heat through.
• 5. The fish can be cooked in the pan on low heat if you like, otherwise cook in the oven.
• 6. Season fish fillets with salt and pepper and lay them on top of the vegetables. Drizzle them with some olive oil and sprinkle over some fennel fronds and fresh basil.
• 7. Cover the casserole dish and cook in the oven for about 20 minutes, until fish is cooked through.