BROILED FISH WITH BRAISED FENNEL

Broiled Fish With Braised Fennel image

Provided by Moira Hodgson

Time 30m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

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.
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.
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.