Mediterranean Roasted Fish & Vegetables

6 servings
Total Time: 1 1/2 hours

Ingredients

• 3 cloves garlic, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon anchovy paste, (optional)
• 2 small fennel bulbs, trimmed, cored and thinly sliced
• 1 large onion, sliced
• 6 small all-purpose potatoes, such as Yukon Gold, peeled, halved and thinly sliced
• 2 Zucchini, sliced thick
• 1 14-ounce can no-salt plum tomatoes, drained and chopped, juice reserved
• 1/4 cup water
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons fine dry breadcrumbs
• 2 teaspoons fennel seeds, crushed
• 1 teaspoon freshly grated lemon zest
• 1 1/2 pounds sea bass, halibut or cod, skinned and cut into 6 pieces

Preparation

1. Preheat oven to 450°F.
2. Mince 2 cloves of garlic and place in a small bowl. Whisk in 1 1/2 tablespoons oil and anchovy paste, if using. Combine sliced fennel and onion in a 9-by-13-inch roasting pan; add dressing and toss to coat.
3. Roast fennel mixture, uncovered, stirring occasionally, until softened, 20 to 25 minutes.
4. Add potatoes, zucchini, tomatoes and their juice, water and pepper. Cover tightly with foil and bake until potatoes are tender, 35 to 40 minutes more.
5. Meanwhile, mince remaining clove of garlic and place in a small bowl. Add breadcrumbs, fennel seeds, lemon zest, remaining 1/2 tablespoon oil and 1/4 teaspoon salt; season with pepper. Mix with your fingers until blended.
6. Once potatoes are tender, place fish on top of vegetables and sprinkle breadcrumb mixture over all.
7. Roast, uncovered, until the fish is opaque in the center and breadcrumbs are browned, 10 to 15 minutes. Serve immediately.

Nutrition

Per serving: 344 calories; 8 g fat ( 1 g sat , 4 g mono ); 49 mg cholesterol; 42 g carbohydrates; 28 g protein; 7 g fiber; 550 mg sodium; 1426 mg potassium.