Sea Bass With Fennel And Leek

• 4 None potatoes, peeled, cut into thin wedges
• 6 tbsp olive oil
• 2 None leeks, trimmed, halved crosswise then lengthwise
• 2 None zucchini, halved crosswise, cut into strips
• 1 None bulb fennel, thinly sliced
• 1 bunch thyme
• 2 None lemons, peel grated and lemon juiced
• 2 cloves garlic, crushed
• 4 None sea bass or snapper fillets
• None None Lemon wedges, to serve

1. Preheat the oven to 400u0b0F.
2. Toss potatoes and 2 tbsp oil in a baking pan; season to taste. Bake 15 mins.
3. Toss leeks, zucchini, fennel, thyme, 3 tbsp oil, lemon peel and juice, and garlic in a separate baking pan; season to taste.
4. Toss potatoes; return to oven with pan of fennel and leek mixture. Bake 20 mins, or until potatoes are golden and vegetables are tender.
5. Heat remaining 2 tbsp oil in a skillet on high heat. Add fish; season to taste. Cook 2-3 mins each side, or until golden and cooked through.
6. Serve fish with fennel and leek mixture, potatoes and lemon wedges.

potatoes, olive oil, leeks, zucchini, bulb fennel, thyme, lemons, garlic, bass, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/25749 (may not work)