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Preheat oven to 350°F (180°C)
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Place the fish in an ovenproof glass dish and carefully pour ¾ cup of the dressing over the fish. Be sure to rub the dressing over the fish making sure all surface areas are covered evenly.
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Put water and 1 tsp of salt in a medium-sized saucepot. Place the halved potatoes into the pot and bring water to a boil for approximately 15 to 20 minutes or until potatoes are soft.
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In a medium frying pan add a drizzle of olive oil and bring to a moderate temperature. Olive oil should be warm but not smoking.
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Place thinly sliced onions and fennel into the pan and sauté slowly for five minutes until the onions are transparent. Remove the onions and fennel from the heat and add the tomatoes, then season with salt and pepper and reserve.
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Place the fish into the oven and cook for approximately 12 minutes in the centre of the oven.
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Once the potatoes are cooked, drain the water and mix in the onions, fennel and tomatoes.
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Using four large dinner plates, place the potato mix around the edge of each plate.
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Once cooked, carefully remove the fish from the oven. If the sides of the fish are firm then it is properly cooked. Place the fish in the centre of each plate.
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Finish the dish with a drizzle of the remaining Renée’s Tuscan Garden Wellness Dressing.
