Recipe information
Yield
Serves 4
Ingredients
1 cup chopped fennel or celery
1 cup chopped tomatoes
1/2 cup water or bottled clam juice
1 bay leaf
1/2 teaspoon fennel seeds, crushed in mortar with pestle
4 5-to 6- ounce orange roughy, turbot or cod fillets
1 tablespoon fresh lemon juice
1 tablespoon olive oil
3 tablespoons sliced fresh basil
2 tablespoons chopped brine-cured black olives (such as Kalamata)
Preparation
Step 1
Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
Step 2
Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
Step 3
Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.
Nutrition Per Serving
Per Serving: calories
230; fat
14 g; cholesterol
28 mg; sodium
149 mg
#### Nutritional analysis provided by Bon Appétit
