Braised Fish with Fennel, Tomatoes and Olives

• 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)

1. Preheat oven to 450F.
2. Combine first 5 ingredients in metal baking pan.
3. Season fish with salt and pepper; place atop vegetables.
4. Cover with foil.
5. Bake until fish is just cooked through, about 15 minutes.
6. Using spatula, transfer fish to plate; cover with foil and keep warm.
7. Place baking pan with vegetables atop stovetop burner; bring to boil.
8. Boil until liquid is reduced by half, about 5 minutes.
9. Mix in lemon juice, oil and 1 tablespoon basil.
10. Season with salt and pepper.
11. Place one fish fillet on each of 4 plates.
12. Top with vegetable mixture, dividing equally.
13. Sprinkle with remaining 2 tablespoons basil and olives.

fennel, tomatoes, water, bay leaf, fennel seeds, orange roughy, lemon juice, olive oil, fresh basil, brinecured black olives

Taken from www.epicurious.com/recipes/food/views/braised-fish-with-fennel-tomatoes-and-olives-413 (may not work)