Here's a roasted fish entree plus side dish all in one package.
MAKES 6 SERVING/ TOTAL TIME 1 HOUR 30 MINUTES
INGREDIENTS
3 cloves garlic, divided
2 tablespoons extra-virgin olive oil, divided
1 teaspoon anchovy paste (optional)
2 small fennel bulbs, trimmed, cored and thinly sliced
1 large onion, sliced
6 small all-purpose potatoes, such as Yukon Gold, peeled, halved and thinly sliced
1 14-ounce can plum tomatoes,
¼ cup water
1 teaspoon salt, divided
¼ teaspoon freshly ground pepper
3 tablespoons fine dry breadcrumbs
2 teaspoons fennel seeds, crushed
1 teaspoon freshly grated lemon zest
1 ½ pounds striped bass, halibut
METHOD
Preheat oven to 450 degrees F. Mince 2 garlic cloves and place in a small bowl. Whisk in 1 1/2 tablespoons oil and anchovy paste, if using. Combine fennel and onion in a 9-by-13-inch (or similar-size 3-quart) baking dish; add the garlic mixture and toss to coat.
Roast the fennel mixture, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Add potatoes, tomatoes and their juice, water, 3/4 teaspoon salt and pepper. Cover tightly with foil and bake until the potatoes are tender, 35 to 40 minutes more.
Meanwhile, mince the remaining garlic clove and place in a small bowl. Add breadcrumbs, fennel seeds, lemon zest, the remaining 1/2 tablespoon oil and 1/4 teaspoon salt; season with pepper. Mix with your fingers until blended. When the potatoes are tender, place fish on top of the vegetables and sprinkle the breadcrumb mixture over all. Roast, uncovered, until the fish is opaque in the center and the breadcrumbs are browned, 10 to 15 minutes. Serve immediately.
Nutrition Value
348 Kcal,
7.9g fat,
1.4g saturated fat,
7.4g fiber,
27.9g protein,
42.8g carbs
