Tomato-Bluefish Pasta

• 3/4 pound spaghetti
• 1/2 pound fresh fennel
• 1/4 cup olive oil
• 1/2 yellow onion, peeled and cut into 1 inch wedges
• 6 cloves garlic, peeled and mashed
• 2 cups lightly cooked crushed tomatoes (see recipe) or 2 cups canned crushed tomatoes in juice, drained
• 2 tablespoons capers, drained
• Freshly ground black pepper
• 4 bluefish fillets, 4 ounces each
• 1 1/2 tablespoons fresh lemon juice
• Kosher salt

1. On the stove, bring a large pot of salted water to boil.
2. Trim fennel by removing the feathery tops.
3. Chop tops finely and reserve.
4. Cut fennel bulb in half through the core.
5. Slice each half through the core into 4 wedges.
6. In a glass or ceramic oval dish (11 by 9 by 2 inches), stir fennel, olive oil, onion and garlic until vegetables are coated with oil.
7. Push vegetables to the sides of the dish, leaving the center empty.
8. Cook, uncovered, at 100 percent for 4 minutes.
9. Add the spaghetti to the boiling water.
10. Pour tomatoes into the center of the dish of vegetables.
11. Sprinkle reserved fennel tops and capers over tomatoes.
12. Sprinkle a small amount of black pepper on top.
13. Cover tightly with microwave plastic wrap.
14. Cook at 100 percent for 5 minutes.
15. Carefully uncover the dish.
16. Arrange fish fillets spoke-fashion over tomatoes and vegetables.
17. Cover tightly with microwave plastic wrap.
18. Cook at 100 percent for 5 minutes.
19. When pasta is cooked, remove 1/2 cup of the cooking water and pour it into a large bowl.
20. Drain the pasta and add it to the bowl.
21. Gently set the fish fillets on top of the pasta, arranging them around the sides of the bowl.
22. Place vegetables in the center.
23. Taste the tomato sauce and season with lemon juice and salt, if desired.
24. Pour sauce over all.
25. Work a small wooden spoon down into the spaghetti in several places so some of the tomato sauce trickles down.
26. Serve immediately.

spaghetti, fresh fennel, olive oil, yellow onion, garlic, tomatoes, capers, freshly ground black pepper, bluefish fillets, lemon juice, kosher salt

Taken from cooking.nytimes.com/recipes/3334 (may not work)