Fennel Baked Fish Topped With Parsley Gremolata

• 6-8 white fish fillets
• 1 fennel bulb, sliced finely
• 1 can chopped tomatoes
• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, chopped finely
• zest of one lemon
• a handful chopped italian parsley
• a handful chopped basil

1. Preheat the Oven to 200u0b0C
2. Lay the fish fillets in a baking dish and cover with the canned tomatoes. Sprinkle with salt and pepper and then layer the sliced fennel on top. Pop in to the oven for about 15-20 minutes or until the fish is falling apart. Discard the fennel.
3. While the fish is baking, make the gremolata. In a pestle and mortar, add the oil, garlic, lemon zest, parsley and basil. Add a pinch of salt and pepper. Pound well in to a paste.
4. To serve, spoon the fillets and sauce on to a plate. Drizzle the gremolata on top. rnrnwww.mapetitekitchen.blogspot.com

fennel bulb, tomatoes, extra virgin olive oil, garlic, zest of one lemon, italian parsley, basil

Taken from food52.com/recipes/19154-fennel-baked-fish-topped-with-parsley-gremolata (may not work)