Braised Fish with Fennel, Tomatoes and Olives Recipe

Name: Braised Fish with Fennel, Tomatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped fennel or celery; 1 cup chopped tomatoes; 1/2 cup water or bottled clam juice; 1 bay leaf; 1/2 teaspoon fennel seeds, crushed in mortar with pestle; 4 5-to 6- ounce orange roughy, turbot or cod fillets; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 3 tablespoons sliced fresh basil; 2 tablespoons chopped brine-cured black olives (such as Kalamata)

Servings: persons

1 cup chopped fennel or celery
1 cup chopped tomatoes
1/2 cup water or bottled clam juice
1 bay leaf
1/2 teaspoon fennel seeds, crushed in mortar with pestle
4 5-to 6- ounce orange roughy, turbot or cod fillets
1 tablespoon fresh lemon juice
1 tablespoon olive oil
3 tablespoons sliced fresh basil
2 tablespoons chopped 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 until fish is just cooked through, about 15 minutes.
6
Using spatula, transfer fish to plate; cover with foil and keep warm.
7
Place baking pan with vegetables atop stovetop burner; bring to boil.
8
Boil until liquid is reduced by half, about 5 minutes.
9
Mix in lemon juice, oil and 1 tablespoon basil.
10
Season with salt and pepper.
11
Place one fish fillet on each of 4 plates.
12
Top with vegetable mixture, dividing equally.
13
Sprinkle with remaining 2 tablespoons basil and olives.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup chopped fennel or celery, 1 cup chopped tomatoes, 1/2 cup water or bottled clam juice, 1 bay leaf, and more.

Yes, Braised Fish with Fennel, Tomatoes and Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Fish with Fennel, Tomatoes and Olives

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