Braised Fish With Fennel, Tomatoes And Olives Recipe

• 1 c. Minced fennel or possibly celery
• 1 c. Minced tomatoes
• 1/2 c. Water or possibly bottled clam juice
• 1 x Bay leaf
• 1/2 tsp Fennel seeds, crushed in mortar with pestle
• 4 x Orange roughy, turbot or possibly cod fillets (5-to 6 oz)
• 1 Tbsp. Fresh lemon juice
• 1 Tbsp. Extra virgin olive oil
• 3 Tbsp. Sliced fresh basil
• 2 Tbsp. Minced 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 till fish is just cooked through, about 15 min.
6. Using spatula, transfer fish to plate; cover with foil and keep hot.
7. Place baking pan with vegetables atop stovetop burner; bring to boil.
8. Boil till liquid is reduced by half, about 5 min.
9. Fold in lemon juice, oil and 1 Tbsp.
10. basil.
11. Season with salt and pepper.
12. Place one fish fillet on each of 4 plates.
13. Top with vegetable mix, dividing equally.
14. Sprinkle with remaining 2 Tbsp.
15. basil and olives.
16. Serves 4.

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

Taken from cookeatshare.com/recipes/braised-fish-with-fennel-tomatoes-and-olives-90580 (may not work)