Baked Fish with Crisp Ciabatta Topping

• 1kg fennel bulbs, trimmed and leaves reserved
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons water
• 1 tablespoon lemon juice
• salt and pepper, to taste
• 1 1/2 cups fresh ciabatta crumbs
• 1/4 cup KRAFT* Tartare Sauce
• 2 tablespoons finely chopped Italian parsley
• 1 clove garlic, crushed
• 4 x 180g fish fillets (e.g. snapper or rockling)
• Extra KRAFT* Tartare Sauce, to serve

1. Halve fennel bulbs lengthways and cut each half into wedges and place into a greased baking dish in a single layer.
2. Drizzle with combined oil, water and lemon juice.
3. Sprinkle with fennel leaves, season and cover with foil.
4. Braise at 220C for 30-40 minutes.
5. Remove foil and bake for further 20-30 minutes until golden and caramelised, turning wedges once or twice.
6. Mix together ciabatta crumbs, tartare sauce, parsley and garlic until well combined.
7. Set aside.
8. Place fish into an oiled shallow baking dish in a single layer.
9. Season and top with crumb mixture and bake at 200C for 15 minutes, or until cooked.
10. Serve fish with fennel and extra tartare sauce.

fennel bulbs, extra virgin olive oil, water, lemon juice, salt, ciabatta crumbs, italian parsley, clove garlic, fish

Taken from www.kraftrecipes.com/recipes/baked-fish-crisp-ciabatta-topping-104406.aspx (may not work)