1 tablespoon extra virgin olive oil
1 brown onion, diced
1 bulb baby fennel, diced, fronds chopped and 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
Large pinch saffron threads
2 large ripe tomatoes, seeded and chopped
4 x 180g pieces blue-eye trevalla fillet, skin off, bones removed
Crusty bread, to serve

Preheat oven to 180°C.

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

After 5 minutes, turn the fish, cover and return to the oven for a further 2 minutes or so, until flesh flakes easily when tested with a fork.

Place the vegetables in the centre of deep plates or wide bowls. Stir fennel fronds through cooking liquid. Place a fillet on top of the vegetables and spoon some of the cooking liquid over the fish. Serve immediately with crusty bread.