Broiled Fish With Braised Fennel

• 4 small coho salmon or 3 1/2-4 pounds salmon, striped bass, sea bass or red snapper in one piece
• 2 large heads fennel
• 2 small lemons
• 2 tablespoons butter
• 1 tablespoon olive oil
• Coarse salt and freshly ground pepper

1. Preheat oven to 350 degrees.
2. Season the fish with salt and pepper, the juice of half a lemon and place the leaves from the fennel bulbs in the cavity.
3. Dot with butter and close the cavity.
4. Set aside at room temperature.
5. Cut the fennel into quarters.
6. Butter a baking dish, add a dash of oil and cover with a piece of foil.
7. Cook the fennel for about 20 minutes, or until browned and tender.
8. When the fennel is almost done, broil the fish for a few minutes on each side (the length of time will depend upon the thickness of the flesh).
9. Serve on a large heated platter, with the pieces of fennel arranged around the fish.

coho salmon, fennel, lemons, butter, olive oil, salt

Taken from cooking.nytimes.com/recipes/5902 (may not work)