Sea Bass With Fennel And Leek

• 4 potatoes peeled, cut into thin wedges
• 6 tablespoons olive oil
• 2 leeks trimmed, halved crosswise then lengthwise
• 2 zucchini halved crosswise, cut into strips
• 1 bulb fennel thinly sliced
• 1 bunch thyme
• 2 lemons peel grated and lemon juiced
• 2 cloves garlic crushed
• 4 sea bass fillets
• 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, fennel, thyme, lemons, garlic, bass fillets, lemon wedges

Taken from www.yummly.com/recipe/Sea-Bass-with-Fennel-and-Leek-1404033 (may not work)