baked fish with salsa

Okay, now I know I've posted ALOT today, but this recipe is definately one of my most well received. Last time I had it, it was Christian and Cass who made it for ME*.

Serves four hungry berry streeters.

Shopping trolley:
for salsa:
2 punnets cherry tomatoes - halved
1 medium fennel bulb - sliced thinly and thickly (adds good texture)
5 cloves garlic (roughly chopped - they go all soft and yummy)
1/2 cup pitted kalamata olives
1/3 cup capers (not baby)
1/2 cup white wine
olive oil
for mash:
frozen peas
pumpkin
broccolli
carrot
potato
milk
butter
cheese

Fish (whiting, blue grenadier, snapper etc.)
Note: Because your marinating the fish, a ultra good quality fish isn't necessary- a standard whiting will do, but blue grenadier would have to be my pick.

Preparation:
Cut 8 pieces of alfoil, four with a 2-inch parameter around fish, 4 slightly smaller, brush larger four with oil, salt and pepper.
Preheat oven to 180 dc

1. Cook the fennel over a medium temperature with the oil. Sautee until nicely coloured but not burnt. Lower temperature if burning. Cook until fennel is nice and soft and clear.

2. Add cherry tomatoes and garlic. Let simmer to create a nice juicy sauce. Add 1/2 of the white wine and drink the rest. Use a wooden spoon to crush some of the tomatoes.

3. Once the mixture has become nice and juicy add the capers and olives.

4. Place each piece of fish on each of the four pieces of alfoil. Spoon mixture evenly on each piece of fish until well coated.

5. Use the second piece of alfoil to wrap the packages up. Place the alfoil over the fish, using both pieces of alfoil fold until just meeting the fish. Do this on all four sides. Spike each package onto to allow steam to come out. Cook in oven for twenty minutes or until fish is white.

6. Steam vegies together till soft. Mash and add salt, pepper, butter, cheese and milk to taste.

Serving. Pile the mash vegie into the centre of a plate and place fish with mixture ontop. Pour excess juice around the mash.

Enjoy.

* I have no idea where this recipe came from, i suspect it is an adaptation of a sundried tomato and fennel baked snapper i made years ago, but this one is more recession friendly!