How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Fish With Fennel And Tomato?

You need 9 ingredients. The key ingredients include: 2 spring onions thinly sliced, 2 tomatoes large, diced, 5 slices bread crust removed, cubed, 3 tablespoons fresh parsley leaves chopped, and more.

Is Baked Fish With Fennel And Tomato suitable as seafood?

Yes, Baked Fish With Fennel And Tomato falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Baked Fish With Fennel And Tomato?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Fish With Fennel And Tomato Recipe

Name: Baked Fish With Fennel And Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 spring onions thinly sliced; 2 tomatoes large, diced; 5 slices bread crust removed, cubed; 3 tablespoons fresh parsley leaves chopped; 2 tablespoons low fat milk vegetable or chicken stock, or wine; 2 1/4 pounds fish whole, such as snapper; 2 fennel bulbs small, thinly sliced; 1 tablespoon olive oil; lemon wedges to serve

Try this homemade Baked Fish With Fennel And Tomato recipe the whole family will love. Made with spring onions, tomatoes, bread crust and parsley. Easy …

This Baked Fish With Fennel And Tomato relies on simple, everyday ingredients such as spring onions thinly sliced, tomatoes large, diced, bread crust removed, cubed and fresh parsley leaves chopped. It comes together quickly and makes 4 servings, at about 79 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

2 spring onions thinly sliced
2 tomatoes large, diced
5 slices bread crust removed, cubed
3 tablespoons fresh parsley leaves chopped
2 tablespoons low fat milk vegetable or chicken stock, or wine
2 1/4 pounds fish whole, such as snapper
2 fennel bulbs small, thinly sliced
1 tablespoon olive oil
lemon wedges to serve

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
79 kcal
Category
Seafood

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