Recipe: Roasted Salmon with Fennel (Italian)

ROASTED SALMON WITH FENNEL

2 fennel bulbs
24 ounces salmon fillet (four 6-oz pieces)
Salt and pepper
3 tablespoons and 1/4 cup extra virgin olive oil, divided use
1 tablespoon lemon juice
4 garlic clove, sliced
1/2 cup water

TO PREPARE THE FENNEL:
Cut the bulbs where the stalks meet the bulb. Pull the feathery fronds from the stalks, and finely chop enough to make about 1/3 cup (for 4 servings). Remove the core and slice the fennel bulbs into 1/4-inch thick crosswise slices. Rinse in a bowl of cold water, drain and pat dry.

TO PREPARE THE FISH:
Season the fish on both sides with salt and pepper.

Stir together in a glass dish large enough to hold the fish, the olive oil, lemon juice and half the chopped fronds. Turn the fish in the marinade, cover, and refrigerate for up to 1 hour.

TO MAKE THE VEGETABLE BASE:
While the fish is marinating, heat the oil in a 12-inch saute pan with the garlic and when it is golden.

Put the fennel in the pan and saute, turning several times to coat with the oil, for 2 minutes.

Reduce the heat, and season salt, pepper, and the remaining chopped fronds. Pour in the water, cover the and simmer until the fennel is just tender, about 10 minutes. Check to make sure the pan is not dry - and add more water if it is.

TO ROAST THE FISH:
Preheat the oven to 425 degrees F.

If the pan with the fennel is large enough to hold the fish, put the fillets on top of the vegetables; otherwise, transfer the fennel to a roasting pan and arrange the fish on top.

Roast for 15 to 20 minutes, or until a fork easily pierces the fish.

TO SERVE:
Serve the fish with the fennel on top. Serve one fillet per person.

Makes 4 servings
Source: Make It Italian: The Taste and Technique of Italian Home Cooking by Nancy Verde Barr