Broiled Fish With Braised Fennel

Ingredients

• 4 small coho salmon or 3 1/2-4 pounds salmon, striped bass, sea bass or red snapper in one piece
• 2 large heads fennel
• 2 small lemons
• 2 tablespoons butter
• 1 tablespoon olive oil
• Coarse salt and freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1018 calories; 66 grams fat; 17 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 17 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 89 grams protein; 249 milligrams cholesterol; 331 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 350 degrees. Season the fish with salt and pepper, the juice of half a lemon and place the leaves from the fennel bulbs in the cavity. Dot with butter and close the cavity. Set aside at room temperature.
2. Cut the fennel into quarters. Butter a baking dish, add a dash of oil and cover with a piece of foil. Cook the fennel for about 20 minutes, or until browned and tender.
3. When the fennel is almost done, broil the fish for a few minutes on each side (the length of time will depend upon the thickness of the flesh). Serve on a large heated platter, with the pieces of fennel arranged around the fish.

30 minutes