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Ingredients:


· 1 cup chopped fennel or celery

· 1 cup chopped tomatoes

· 1/2 cup water

· 1 bay leaf

· 1/2 tsp. fennel seeds, crushed in mortar with pestle

· 4 5- to 6- oz. cod fillets or orange roughy

· 1 Tbs. fresh lemon juice

· 1 Tbs. olive oil

· 3 Tbs. sliced fresh basil

· 2 Tbs. chopped brine-cured black olives (such as Kalamata)


Directions:


1. Preheat oven to 450°F.

2. Combine first 5 ingredients in metal baking pan.

3. Season fish with salt and pepper; place atop vegetables.

4. Cover with foil.

5. Bake until fish is just cooked through, about 15 minutes.

6. Using spatula, transfer fish to plate; cover with foil and keep warm.

7. Place baking pan with vegetables atop stovetop burner; bring to boil.

8. Boil until liquid is reduced by half, about 5 minutes.

9. Mix in lemon juice, oil and 1 tablespoon basil.

10. Season with salt and pepper.

11. Place one fish fillet on each of 4 plates.

12. Top with vegetable mixture, dividing equally.

13. Sprinkle with remaining 2 tablespoons basil and olives.



Source: Basha

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