peeled and cut into 1/8-inch slices (about 6 cups)
4 cups thinly sliced fennel (about 2 small bulbs)
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fennel seeds
3 garlic cloves
minced
1 (28-ounce) can whole tomatoes
drained and chopped
3/4 cup dry white wine
6 tablespoons chopped fresh flat-leaf parsley
2 tablespoons grated lemon zest
3 teaspoons chopped fresh oregano
6 (6-ounce each) sea bass fillets
or other firm white fish fillets
Tangy Caper Sauce (recipe follows)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon grated lemon zest
2 garlic cloves
minced
3 tablespoons capers
drained
Dash of freshly ground black pepper
(makes 1/4 cup sauce)
Instructions
Preheat the oven to 450F.
Combine the potatoes, fennel, 2 teaspoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a 9 x 13-inch casserole dish; toss gently to coat.
Bake the vegetables for 30 minutes or until they can easily be pierced with a fork.
Heat the remaining 1 teaspoon of oil in a medium skillet.
Add the fennel seeds and garlic, and saute for 1 minute.
Add 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, the tomatoes, wine, 4 tablespoons of the parsley, 1 tablespoon of the lemon zest, and the oregano to the pan.
Bring the mixture to a boil, reduce the heat to low, and simmer for 8 minutes.
Sprinkle the fish fillets with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper.
Arrange the fillets over the potato mixture in the casserole dish.
Sprinkle with the remaining tablespoon of lemon zest and spread the tomato mixture over the fish.
Bake at 450F for 20 minutes or until the fish flakes easily with a fork.
Sprinkle with the remaining 2 tablespoons parsley.
Spoon the caper sauce over the fish before serving.
Put the lemon juice, olive oil, oregano, salt, lemon zest, garlic, capers, and pepper in a small bowl.