White fish with sweet and sour peppers

Serves: 4

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Total Time: 40

Prep Time: 30

Cook Time: 10

• 1 tablespoon(s) olive oil
• 3  mixed peppers, deseeded and finely sliced
• 1 bulb(s) fennel, finely sliced
• 2 clove(s) garlic, finely sliced
• 50ml/2fl oz white wine vinegar
• juice of 1 orange
• 1 small handful chopped parsley, plus extra to serve
• 400 gram(s) can chopped tomatoes
• 4  fillets white fish (such as cod, coley, hake or pollack), approximately 150g/5oz each

Method

1. Preheat oven to gas mark 5/190°C (180°C in a fan oven). In a large pan, heat oil and add peppers and fennel. Cover and cook gently, stirring now and again, till softened. Stir in garlic and cook for 1 min, then stir in vinegar and orange juice. Bubble for a couple of mins, till smell of vinegar has gone, then stir in parsley and tomatoes and cook for 5 mins.
2. Season with freshly ground black pepper and sea salt, then transfer to an ovenproof dish. Sit fish on top and cook in oven for about 10 mins (depending on thickness of fish), till it is cooked through. Serve with extra chopped parsley.

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