Ingredients

• 3 cloves garlic, divided
• 2 tablespoon 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
• 1 14-ounce c plum tomatoes, drained and chopped, juice reserved
• 1/4 cup water
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 3 tablespoon 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

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Cooking Directions

Step 1

Preheat oven to 450°F.

Step 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.

Step 3

Roast fennel mixture, uncovered, stirring occasionally, until softened, 20 to 25 minutes.

Step 4

Add potatoes, tomatoes and their juice, water, 3/4 teaspoon salt and pepper. Cover tightly with foil and bake until potatoes are tender, 35 to 40 minutes more.

Step 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.

Step 6

Once potatoes are tender, place fish on top of vegetables and sprinkle breadcrumb mixture over all.

Step 7

Roast, uncovered, until the fish is opaque in the center and breadcrumbs are browned, 10 to 15 minutes. Serve immediately.