Braised Fish With Fennel, Tomatoes And Olives
| 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 | t | Fennel seeds, crushed in |
| mortar | ||
| with pestle | ||
| 4 | Orange roughy, turbot or cod | |
| fillets 5-to 6- | ||
| ounce | ||
| 1 | T | Fresh lemon juice |
| 1 | T | Olive oil |
| 3 | T | Sliced fresh basil |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 508
Calories From Fat: 293
Total Fat: 33.2g
Cholesterol: 14.7mg
Sodium: 1559.6mg
Potassium: 1417.5mg
Carbohydrates: 40.6g
Fiber: 9.8g
Sugar: 23.6g
Protein: 18.4g