Recipe for Braised Fish with Fennel, Tomatoes and Olives 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 cup Chopped fennel or celery
1 cup Chopped tomatoes
1/2 cup Water or bottled clam juice
1 x Bay leaf
1/2 tsp Fennel seeds, crushed in mortar with pestle
4 x Orange roughy, turbot or cod fillets (5-to 6 ounce)
1 tbl Fresh lemon juice
1 tbl Olive oil
3 tbl Sliced fresh basil
Instructions:
Instructions: Preheat oven to 450F. Combine first 5 ingredients in metal baking pan.

Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.

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

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

Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil.

Season with salt and pepper.

Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

Serves 4.

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