METHOD

1. Heat a large heavy pan over medium heat and add the olive oil, onion and anchovy fillets. Cook for 2-3 minutes until the onion has started to become translucent and the anchovies have melted into the oil.
2. Add in garlic and cook, stirring occasionally for 1-2 minutes, ensuring the garlic doesn’t burn.
3. Add in the fennel and toss through the onion.
4. Add the whole tomatoes, squeezing them between your hands before pouring or roughly mashing in the pot to break apart. Fill up one of the empty tomato cans with water and add that to the pot too. Turn the heat up high.
5. Add in the oregano, thyme, vegetable stock concentrate, olives, and capers. Bring the mixture to a boil, then reduce the heat and let it simmer, partially covered for 10 minutes.
6. Nestle the fish in the liquid and reduce the heat to medium. Cooking time will vary largely depending on the size of your fish. Around 10 minutes is a good place to start, but it may take only 8 minutes or it may need up to 12 for thicker fillets. Leave the fish to cook, either uncovered or partially covered, with the liquid simmering (you don’t want it boiling).
7. In the final 3 minutes of cooking, throw in the broccolini to sit on top and place the lid on. Allow these to steam for 3 or so minutes, then remove the lid, plunge the broccolini into the mixture and take off the heat.
8. Serve with fresh parsley, a drizzle of olive oil and optional chilli flakes.

Notes

• Serve this with couscous, rice or on its own for a low carb option.
• Love this? You’ll love my Saucy Baked Oregano Chicken, and my Mediterranean Fish.
• This recipe works with any white fish, however cooking time will vary depending on how thick the fillets are.