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Steamed Fish with Red Onion, Pesto, Fennel and Olives

Yields2 Servings

Steamed Fish with Red Onion, Pesto, Fennel and Olives

 1 small bulb fennel, trimmed and cut into 6 pieces
 2 x 160g pieces salmon
 150 g cherry tomatoes, halved
 ¼ cup mixed olives
 1 small (120g) red onion, peeled and cut into sixths
 extra virgin olive oil
 2 tbsp dairy free (opt) pesto
 Sea salt and black pepper
 To serve: pumpkin mash if desired and rocket salad

Heat oven to 200C. Lay 2 large pieces of baking paper on a tray to lay ingredients into as
the steaming parcel.


Start with the fennel pieces to create the base, then add salmon, arrange cherry tomatoes and olives around the fish, top with red onion pieces, drizzle with extra virgin olive oil, and season with sea salt and black pepper. wrap the ends in and fold over to create a parcel and place in oven to bake for 20 minutes.


Once cooked transfer to plate with a dollop of pumpkin mash if desired, drizzle pesto around the edges, garnish with herbs or the tops of the fennel if handy and serve.

Nutrition Facts

Servings 2