Baked Bluefish on a Bed of Fennel

Name: Baked Bluefish on a Bed of Fennel
Yield: Makes: 4 servings
Ingredients: 2 bulbs fresh fennel; 2 cloves garlic; ½ cup dry white wine; 2 tablespoons olive oil; ½ teaspoon fennel or anise seeds; ½ teaspoon dried orange peel; 4 bluefish, halibut, salmon, or yellowtail snapper fillets (about 6 ounces each); Salt and freshly ground black pepper; 1 cup spaghetti sauce, homemade or prepared

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This is unfussy and uncomplicated, yet very tasty. A good side to serve with it is Perfect Rice, Grated Beets, or Brussels Sprouts Rounds.

Ingredients

2 cloves garlic
2 bulbs fresh fennel
2 tablespoons oli

Dinner
Pescatarian
Gluten-free

Method

Preheat the oven to 375°F.
Finely mince the garlic. Trim and discard the feathery tops from the fennel, then core the bulb and slice ¾ inch thick.
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