2 tbsp olive oil, divided
2 small fennel bulbs, trimmed, cored and thinly sliced
1 red onion, sliced
4 medium potatoes, peeled and thinly sliced
1 400g tin of chopped tomatoes
60 ml water
0 Salt and black pepper
0 Zest and juice of 1/2 a lemon
4 180g fillets of white fish, such as ling, coley, hake or pollock, skin removed
1 Preheat the oven to 230°C/210˚C fan/gas mark 8.
2 In a small bowl, whisk two of the crushed garlic cloves with one tablespoon of the oil. In a large baking dish, combine the fennel and onion. Add the garlic oil and toss to coat. Roast for 20-25 minutes or until soft, stirring once.
3 Remove from the oven and add the potatoes, the tomatoes and their juice, the water and some salt and pepper. Cover tightly with foil, return to the oven and bake for another 40-45 minutes until the potatoes are tender.
4 Meanwhile, place the remaining garlic clove in a small bowl. Add the lemon zest and juice, the remaining olive oil and some salt and pepper. Stir until blended.
5 When the potatoes are just tender, place the fish on top of the vegetables and drizzle with the garlic and lemon oil. Roast, uncovered, for another 12-15 minutes or until the fish is cooked through. Serve immediately.