Name: Braised Fish With Fennel, Tomatoes And Olives Recipe
Yield: 4 servings
Ingredients: 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)

Servings: 4 persons

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.

No nutritional information available.

No additional tips available.

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

Braised Fish With Fennel, Tomatoes And Olives Recipe

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