Red Snapper a la Nicoise

• 4 tablespoons olive oil
• 4 medium fennel bulbs, chopped (about 8 cups)
• 6 tomatoes, cut into 3/4-inch-thick wedges, seeded
• 1/2 cup Nicois olives
• 12 anchovy fillets, chopped
• 2 tablespoons drained capers
• 2 tablespoons chopped fresh parsley
• 6 garlic cloves, minced
• 1 tablespoon grated lemon peel
• 1/4 cup chicken stock or canned low-salt chicken broth
• 6 5-ounce red snapper fillets

1. Preheat oven to 400F.
2. Heat 3 tablespoons oil in heavy large skillet over medium heat.
3. Add fennel; cook until almost tender, stirring occasionally, about 15 minutes.
4. Season to taste with salt and pepper.
5. Transfer fennel to bowl (do not clean skillet).
6. Heat 1 tablespoon oil in same skillet over high heat.
7. Add tomatoes and next 6 ingredients; saute 2 minutes.
8. Mix in stock.
9. Spoon half of fennel into 15 x 10 x 2-inch glass baking dish.
10. Top with fish, then remaining fennel.
11. Spoon tomato mixture over.
12. Bake until fish is just opaque in center, about 20 minutes.

olive oil, fennel bulbs, tomatoes, olives, anchovy, capers, parsley, garlic, chicken stock

Taken from www.epicurious.com/recipes/food/views/red-snapper-a-la-nicoise-101648 (may not work)