Braised Fish with Fennel, Tomatoes and Olives |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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) |
Directions:
1. Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
2. Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
3. Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.
4. Per Serving: calories, 230; fat, 14 g; cholesterol, 28 mg; sodium, 149 mg Nutritional analysis provided by Bon Appétit
|
|