Yield
Serves 4 | Ready in 40 mins

How to Make It

Step 1

Heat oven to 400°F. Cook potato slices and fennel in boiling, salted water for about 5 minutes, until softened.

 

Step 2

Layer the potatoes, fennel, peppers, and basil in an ovenproof dish. Season layers with salt and pepper.

Step 3

Top with the fish fillets, sprinkle with crumbs. Cut 2 slices of lime; use to top the fish and squeeze on the remaining juice. Drizzle with olive oil. Bake for 25 minutes until fish and vegetables are tender.

 

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