Recipe: Baked Fish with Fennel and Garlic (serves 2)

BAKED FISH WITH FENNEL AND GARLIC

1 pound trimmed fennel (weighed with 2-inch stalks, rest of stalks and leaves reserved)
1 1/4 to 1 1/2 pounds whole fish (or 3/4 to 1 pound steaks or fillets)
Salt and pepper to taste
3 tablespoons olive oil
1 medium clove garlic, slivered
1 tablespoon lime juice
1 tablespoon butter
1/4 cup water
Lime wedges or slices

Preheat oven to 450 degrees F.

TO MARINATE THE FISH:
Mince enough fennel leaves to equal 3 tablespoons; set aside.

Cut deep diagonal slashes in each side of whole fish, if using. Sprinkle both sides of fish (and the inside of the whole fish) with salt and pepper; set aside.

Heat oil on low heat in a small saucepan with garlic; cook until garlic is golden, not browned. Remove from heat and stir in 2 tablespoons minced fennel leaves and the lime juice. Cool 10 minutes or longer.

Set fish in a baking dish just large enough to hold it comfortably. Pour oil mixture over (and inside, if whole) fish. Let marinate about 15 minutes, turning occasionally.

TO PREPARE THE FENNEL:
Trim fennel base; cut off stalks and peel them. Cut bulb and stalks into strips (about 1/2 inch wide and 1 1/2 inches long); set aside.

Melt butter in skillet and toss fennel strips to coat. Add the water and salt and pepper to taste. Cook over moderately low heat, covered, until tender, about 15 minutes, stirring occasionally. Remove cover and stir over moderate heat for a few minutes to evaporate liquid.

TO BAKE THE FISH:
Meanwhile, bake fish in center of oven preheated 450 degree F oven until opaque in center, gauging 10 minutes per inch of thickness at the thickest part (or about 10 minutes for fillets and steaks, 15 minutes for whole fish).

TO SERVE:
Arrange fish and fennel together on plate and sprinkle with remaining minced tops. Place lime on platter and serve at once.

Makes 2 servings
Source: Uncommon Fruits and Vegetables: A Commonsense Guide by Elizabeth Schneider