1 tablespoon extra virgin olive oil
1 brown onion, diced
1 bulb baby fennel, diced, fronds reserved for garnish
2 cloves garlic, finely sliced
½ teaspoon fennel seeds
Salt flakes and freshly ground black pepper, to taste
½ cup dry white wine
3 cups fish stock
½ teaspoon saffron threads
2 large ripe tomatoes, seeded and chopped
4 x 180g Blue-Eye Trevalla fillets, skin off, bones removed
Mashed potato or crusty bread, to serve

Preheat the oven to 180°C.

Heat a heavy baking dish on the stovetop over a medium heat. Add olive oil, onion, fennel, garlic, fennel seeds, salt and pepper and cook gently, stirring occasionally, until the onions are translucent and soft. Add the wine, cook for a couple of minutes, then add the stock, saffron and tomato. Place the fillets in the baking dish, cover tightly with foil and place in the oven.

After 7 minutes, turn the fish and return to the oven for a further 3-4 minutes, until flesh flakes easily when tested with a fork.

Using a slotted spoon to drain off some of the excess liquid, place the vegetables in the centre of deep plates or wide bowls. Place a fillet on top of the vegetables and spoon some of the cooking liquid over the fish. Scatter the reserved fennel fronds over the plate and serve immediately with mashed potato or crusty bread.