Fish in Crazy Water Traybake

Name: Fish in Crazy Water Traybake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 2 large fennel bulbs, halved lengthways and sliced; 4 spring onions, sliced; 2 tbsp. capers, rinsed; 100 g pitted black olives, rinsed, we used Kalamata; 250 mL dry white wine; 3 tbsp. olive oil; 1/2 red chilli, deseeded and finely chopped; 500 g cherry tomatoes on the vine; 3 courgettes, trimmed; 4 sea bass or sea bream fillets; Juice of 1 lemon; Small handful fresh basil, torn; Crusty bread, to serve

Based on the Italian dish pesce all’acqua pazza, but we’ve boosted the veg to make it more of a complete meal. Serve with bread to mop up the delicious juices.

By The GH Kitchen TeamPublished: 16 April 2020

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best traybake recipes fish in crazy water traybake

It doesn't get easier than a traybake for a midweek meal. This is a deliciously light and fragrant celebration of summer, rammed full of veggies, capers, lemon, chilli and topped with seabass or seabream fillets, delicious served with crusty bread. It's perfect for an alfresco meal.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Cal/Serv:

441

Ingredients

2 large fennel bulbs, halved lengthways and sliced
4 spring onions, sliced
2 Tbsp. capers, rinsed
100 g pitted black olives, rinsed, we used Kalamata
250 ml dry white wine
3 Tbsp. olive oil
1/2 red chilli, deseeded and finely chopped
500 g cherry tomatoes on the vine
3 courgettes, trimmed
4 sea bass or sea bream fillets
Juice of 1 lemon
Small handful fresh basil, torn
Crusty bread, to serve

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large high-sided roasting tin toss together the fennel, spring onions, capers, olives, wine, oil and chilli, plenty of seasoning and 150ml water.
2. Step 2Cover tin tightly with foil and cook for 30min. Remove foil, add tomatoes and cook uncovered for a further 10min until tomatoes are just beginning to burst.
3. Step 3Meanwhile, peel the courgettes into ribbons using a y-shaped vegetable peeler, discarding the seedy core.
4. Step 4Gently toss the courgettes through the roasted vegetables, trying not to break up the tomatoes. Place the fish fillets on top and season. Drizzle over lemon juice. Return to oven for 8-10min until fish is just cooked. Scatter over the basil and serve with crusty bread.

Per serving:

Calories: 441
Protein: 30g
Total fat: 25g
Saturates: 5g
Carbs: 9g
Total sugars: 9g
Fibre: 9g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time