| 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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