INGREDIENTS

INSTRUCTIONS

Begin by making the garlic and tomato confit. Place 2 cups of olive
oil in a saucepan. Bring the temperature of the oil to about 225
degrees. Clean the ends of the baby fennel and be sure the fennel is
clean. Place the fennel and the whole garlic cloves in the olive oil.
Be sure to maintain constant temperature throughout the cooking
process. Test the doneness of the fennel and the garlic with the tip
of a small knife. They will both be done when they fall easily from
the knife. When they are cooked through, remove them from the fat and
allow them to cool. Serve the olive oil as it is now infused with the
flavor of fennel and garlic. When the fennel is cool, cut it in half
so you see the lengthwise cross section of the vegetable. Cut the
garlic cloves in half as well so that the flesh of the garlic is
exposed but remains in the skin. Set all of these items aside while
you prepare the tomatoes.  Remove the core of the tomatoes and
crosshatch the base of the  tomatoes. Place them in boiling water and
then remove them after 15  seconds to a bowl of ice water. Peel the
tomatoes and cut them in  quarters through the stem end. Cut away the
seeds of the tomato  leaving only the petals of the tomato flesh, Line
a half sheet pan  with aluminum foil. Brush some of the fennel scented
olive oil on the  sheet pan and arrange the tomatoes on top. Drizzle a
bit more of the  oil over the tomatoes and sprinkle them with salt and
pepper. Place  the tomatoes in a 250 degree oven until they begin to
shrivel just  slightly, about 11/2 hour. Remove the tomatoes from the
oven and set  them aside for service.  Now you are ready to cook the
fish. Preheat the oven to 350 degrees.  Begin by brushing the fish with
a bit of the infused oil, season both  sides with salt and pepper.
Preheat a large saute pan until it is  very hot. Place a small amount
of blended oil in the pan and once it  begins to smoke add the fish.
Cook for 3 minutes on top of the stove  until the fish begins to turn
brown, place the skillet in a 350  degree oven. The fish will cook in
about 2 minutes depending on its  thickness.  While the fish is cooking
place a second saute pan on the fire and  add a bit of the infused oil
and the butter. As the butter begins to  brown add the halved baby
fennel and halved cloves of garic and  tomato petals. This serves to
lightly brown them and also reheat  them. When they are all hot flip
them and season with the fleur de  sel and pepper. As the fish
finishes, drizzle each plate with a bit  of the infused oil and
sprinkle each portion with the fleur de sel  and pepper.  To begin the
final assembly, remove the fish from the pan and palce 2  pieces on
each of four plates. Arrange the fennel confit, garlic and  the tomato
around the fish. Toss the herbs with a bit of the cooled  oil and a
squeeze of lemon along with salt and pepper. Sprinkle the  plates with
the herbs to perfume the dish, Drizzle a bit of the oil,  and garnish
with a sprig of the fennel stick. Adjust the seasoning of  the cooking
liquid and spoon a bit over the dish.  Converted by MC_Buster.  Per
serving: 102 Calories (kcal); 11g Total Fat; (99% calories from  fat);
trace Protein; trace Carbohydrate; 31mg Cholesterol; 117mg  Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0  Fruit; 2
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0061  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 2559
Calories From Fat: 189
Total Fat: 21.9g
Cholesterol: 45.2mg
Sodium: 194.3mg
Potassium: 1747.2mg
Carbohydrates: 500.2g
Fiber: 18.4g
Sugar: 19g
Protein: 80.1g