for 4 people

Fish and vegetables

500 g	different coloured cherry tomatoes, cut in half
250 g	fennel, cut lengthwise into slices approx. 3 mm thick
2	garlic cloves, sliced
1	red chilli, deseeded, finely chopped
½ tsp	salt
2	Skinless seabream fillets (each approx. 150 g)
200 g	peeled, raw jumbo prawns (organic)
½ tsp	salt
1 dl	white wine
3 tbsp	olive oil
40 g	caper berries

To bake

½ bunch

flat-leaf parsley, finely chopped

How it's done

Fish and vegetables

Mix the cherry tomatoes with all the other ingredients up to and including the chilli into the prepared dish, season with salt. Salt the fish fillets and prawns, place on top. Mix the wine and oil together, pour over the top. Top with the caper berries.

To bake

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove from the oven, garnish with parsley.

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