Preheat the oven to 200?C/400F/gas mark 6. Slice the fennel and garlic and place in a saucepan along with the 30ml of oil, the lemon juice and a seasoning of salt and pepper. Cover the pan with a close fitting lid and cook on a gentle heat for 1 hour. Then transfer this mixture to a blender and puree, keep warm. Brush the fish with some oil and roast in the oven for 10 minutes or until cooked. Place some of the puree on each plate and put a portion of fish on top, finally combine the segments with the oil and thyme and spoon some of this on top of each fillet. Posted to Digest bread-bakers.v097.n,
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 4|
|Calories from Fat: 72 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 95.3mg||29 %|
|Sodium 254.1mg||9 %|
|Potassium 1530.2mg||40 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 11.2g|
|Protein 40.3g||58 %|
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Calories per serving: 294
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