| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | April 1995 | 1 | servings | |
INGREDIENTS
| 1 | c | Chopped fennel or celery |
| 1 | c | Chopped tomatoes |
| 1/2 | c | Water or bottled clam juice |
| 1 | Bay leaf | |
| 1/2 | ts | Fennel seeds; crushed in mortar |
| ; with pestle | ||
| 4 | Orange roughy; turbot or cod | |
| ; fillets (5-to 6- | ||
| ; ounce) | ||
| 1 | tb | Fresh lemon juice |
| 1 | tb | Olive oil |
| 3 | tb | Sliced fresh basil |
| 2 | tb | Chopped brine-cured black olives; (such as Kalamata) |
INSTRUCTIONS
Preheat oven to 450F. 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. 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. Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives. Serves 4. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 399 Calories (kcal); 17g Total Fat; (37% calories from fat); 52g Protein; 10g Carbohydrate; 68mg Cholesterol; 232mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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