Mediterranean Fish Gratin with Seasonal Vegetables

Preheat the oven to 180C. Bring a saucepan of water to the boil. Add the chicken stock and stir until dissolved and then remove from the heat.

Thinly slice the brown onion and fenel bulbs.

Lightly crush the coriander seeds with the side of a knife.

Halve an juice the lemon, reserving the correct amount of juice.

Coarsley chop the nile perch and the red capsicum.

Finely grate the parmesan.

In a bowl, mix together the breadcrumbs, parmesan and half of the parsley.

Heat the olive oil in a large saucepan.

Add the onion, fennel, red capsicum, garlic and coriander seeds to the saucepan.

Add the chopped tomatoes, tomato paste and bay leaf. Stir in the correct amount of stock.

Season with salt and pepper and bring to a gentle simmer.

Cook for about 5-10 minutes or until thickened.

Stir in the lemon juice and the remaining parsley.

Add the fish pieces and stir into the tomato mixture so they are covered.

Spoon the mixture into an appropriately sized baking dish.

Top with the breadcrumb mixture and drizzle the top with olive oil.

Put in the oven to bake until the top has browned.

Remove from oven and serve.