2. Stir in chopped tomatoes, 2 tsp oregano, 2 tbsp balsamic vinegar and 1/3 cup olive oil, salt and pepper. Bake for 10 minutes.
3. Coat barramundi in 1 tbsp oil, salt and pepper. Remove oven dish and tuck fillets into vegetables (skin side up). Return to oven for 15 minutes or until fish is cooked through.
4. Whisk together 1 tbsp balsamic vinegar and 2 tbsp olive oil. Season with salt and pepper.
Toss dressing through mesclun leaves.
5. Divide vegetables and barramundi among shallow bowls. Garnish with reserved fennel fronds. Serve with salad.
Fennel seeds also work well in the tray bake.
Stretch the dish out and serve with quinoa on the side.
No fish option - white fish fillets are replaced with chicken breast fillets. Slash chicken halfway down. Coat with oil, salt and pepper. Add to tray bake in step 1. Roast for 30-35 minutes until chicken is cooked through.
Red onion, 1
Green olives, 1/2 jar *
Chopped tomatoes, 400g
Barramundi fillets, 2 packets
Mesclun leaves, 1 bag (200g)
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, dried oregano, balsamic vinegar