"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Fish with Fennel, Potatoes and Tomatoes Recipe

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This recipe for Baked Fish with Fennel, Potatoes and Tomatoes, by , is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ingrid Turner, mom of Jackson and Isabel
Added: Sunday, June 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Your choice of fish fillets, skin on (i.e. cod, tilapia, hake, haddock, halibut or sea bass)--buy 1/2 pound per adult, 1/4 pound per child
3-4 thinly sliced potatoes (can leave the skin on)
Olive oil
1 fennel bulb
Salt and pepper to taste
1 c. cherry or grape tomatoes, cut in half
1/4 c. white wine
1 lemon

Directions:
Directions:
Preheat oven to 400 degrees
Toss sliced potatoes with a little olive oil to coat and put in a 9-by-12 inch baking dish. Thinly slice 1 bulb of fennel crosswise. Toss it with the potatoes. Season with salt and pepper and roast, covered, for 30-35 minutes. Layer the fish (skin-side down) on the potatoes and fennel, and scatter the tomato halves on top. Pour 1/4 c. white wine, a generous squeeze of lemon juice, and a drizzle of olive oil over everything. Season with more salt and pepper. Return to the oven and roast, loosely covered, for 15-20 minutes.

Personal Notes:
Personal Notes:
I got this recipe from Cookie Magazine--an easy recipe that's healthy too. For the white wine I chose a citrusy Sauvignon Blanc that worked perfectly.

 

 

 

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