• 60minutes
  • 349calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cloves garlic, divided

  2. 2 tablespoons extra-virgin olive oil, divided

  3. 1 teaspoon anchovy paste

  4. 2 small fennel bulbs, trimmed, cored and thinly sliced

  5. 1 large onion, sliced

  6. 6 small all-purpose potatoes, such as Yukon Gold, peeled, halved and thinly sliced

  7. 1 14-ounce can plum tomatoes, drained and chopped, juice reserved

  8. 1/4 cup water

  9. 1 teaspoon salt, divided

  10. 1/4 teaspoon freshly ground pepper

  11. 3 tablespoons fine dry breadcrumbs (see Tips)

  12. 2 teaspoons fennel seeds, crushed

  13. 1 teaspoon freshly grated lemon zest

  14. 1 1/2 pounds striped bass, halibut or cod (see Tips), skinned and cut into 6 portions

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F.

  2. 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.

  3. Roast the fennel mixture, uncovered, stirring occasionally, until softened, 20 to 25 minutes.

  4. 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.

  5. 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.

  6. 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.


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