Ingredients

• 1 cup chopped fennel or celery
• 1 cup chopped tomatoes
• 1/2 cup water or bottled clam juice
• 1 bay leaf
• 1/2 teaspoon fennel seeds, crushed in mortar with pestle
• 4 5-to 6- ounce orange roughy, turbot or cod fillets
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 3 tablespoons sliced fresh basil
• 2 tablespoons chopped brine-cured black olives (such as Kalamata)

Instructions

1. Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
2. Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
3. Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.