It’s hard to beat the sweetness, color and flavor of late summer vegetables especially when roasted. The high heat really intensifies all their rich, sugary qualities. What I particularly like about this ‘all in one tray’ bake, is the simplicity. It’s so easy, making a perfect evening supper or interesting alternative to a traditional Sunday roast. It will work well with all sorts of fish, and if you’re not a fishy person, try baking a piece of feta cheese over the vegetables then breaking it up when it comes out of the oven.
serves 2
Pollack 600 – 800g filleted or other white fish filleted
2 small or 1 large bulb of fennel, herby tops reserved if available
1 Aubergine
2 red onions peeled and cut into wedges
500g of ripe mixed tomatoes
4 – 6 sprigs of fresh rosemary
4 - 6 sprigs of fresh thyme
3 Tbls of olive oil
Salt and freshly ground black pepper
Method:
Preheat the oven to 180.c
Trim the fennel by slicing its very base off and cutting back the tops. If the outer leaf is a little tired you can remove this. You can save this and use in your stocks. Cut each fennel bulb into 8 – 10 wedges. Depending on their size. Scatter the fennel out over a large roasting tray. Halve any larger tomatoes and add these. Little ones can be left whole. Slice the aubergine in half from top to tale then into quarters. Cut across the lengths to give you nice chunks. Throw these in to the tin, along with the garlic cloves and red onion wedges and all the herbs. Don’t bother picking the leaves off, just throw in the whole stems. Trickle with the olive oil and season well with salt and pepper. Place the tray in the hot oven and cook for about 1 hour. You want everything to be blistered and soft. Remove the tray from the oven, season the fish fillets well all over with salt and pepper and trickle with a little more olive oil. Lay, skin side up, on top of the roast vegetables. Return to the oven for 15 minutes or until the fish is just cooked through. Remove and serve straight away.
