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1
On the stove, bring a large pot of salted water to boil.
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2
Trim fennel by removing the feathery tops.
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3
Chop tops finely and reserve.
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4
Cut fennel bulb in half through the core.
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5
Slice each half through the core into 4 wedges.
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6
In a glass or ceramic oval dish (11 by 9 by 2 inches), stir fennel, olive oil, onion and garlic until vegetables are coated with oil.
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7
Push vegetables to the sides of the dish, leaving the center empty.
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8
Cook, uncovered, at 100 percent for 4 minutes.
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9
Add the spaghetti to the boiling water.
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10
Pour tomatoes into the center of the dish of vegetables.
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11
Sprinkle reserved fennel tops and capers over tomatoes.
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12
Sprinkle a small amount of black pepper on top.
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13
Cover tightly with microwave plastic wrap.
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14
Cook at 100 percent for 5 minutes.
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15
Carefully uncover the dish.
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16
Arrange fish fillets spoke-fashion over tomatoes and vegetables.
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17
Cover tightly with microwave plastic wrap.
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18
Cook at 100 percent for 5 minutes.
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19
When pasta is cooked, remove 1/2 cup of the cooking water and pour it into a large bowl.
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20
Drain the pasta and add it to the bowl.
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21
Gently set the fish fillets on top of the pasta, arranging them around the sides of the bowl.
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22
Place vegetables in the center.
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23
Taste the tomato sauce and season with lemon juice and salt, if desired.
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24
Pour sauce over all.
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25
Work a small wooden spoon down into the spaghetti in several places so some of the tomato sauce trickles down.
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26
Serve immediately.
