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For a last-minute brain boost for your baby (and a quick and tasty supper for you) try this Baked Halibut with Fennel recipe:
2 lemons, halved
500g halibut or 4 thick cutlets
2 tbsp olive oil
2 more lemons, thinly sliced
2 bulbs fennel, trimmed and in wedges
12 green olives
500ml fish or veg stock
Use halved lemons to rub both sides of each fish cutlet.
Place cutlets in a baking tray. Drizzle with extra virgin olive oil and season with salt and freshly ground black pepper. Place the lemon slices on the fish.
Heat the remaining oil in a pan and toss fennel around to sear slightly. Tuck fennel wedges under and around the fish and scatter over olives.
Bake in a preheated oven, 200C/Gas Mark 6, for around 15 mins, or until fish and fennel are cooked through. Do not overcook fish.
Serve with any liquid from the baking tray spooned over.
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Need a last-minute energy boost?
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