• Liz Talley - Urban Graze

Baked White Fish and Fennel


4 Tbsp. olive oil, divided

1 clove garlic, crushed

1 medium fennel bulb, cut into approx. ½” x 1½” strip pieces(save some fronds, finely chopped)

¼ c. red, green, or other mild, onion, slivered or cut into thin rings

1 pound white fish fillets, such as halibut, cod, tilapia, etc.

2 Tbsp. capers

½ pint cherry tomatoes, or 1 c. large-bite sized tomato wedges/chunks

Coat baking dish with 1 Tbsp. olive oil. Season fish with salt and pepper and place on top of fennel and onions in the dish. Scatter tomatoes and capers over and around the fish. Combine the remaining 3 Tbsp. oil with garlic and drizzle over all. Top with saved fennel fronds.

Cover loosely with foil and bake at 400 for about 15-30 minutes, until the fish flakes easily. Time will vary depending on type/thickness of fish you use.

Recipe created or adapted by Liz Talley, Urban Graze

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