Atkins Fish Recipes

Ingredients:

1 small fennel bulb
2 tbsp olive oil, divided
1 red bell pepper, thin strips
1 medium onion, halved, thinly sliced
4 plum tomatoes, seeded, chopped
3 clove (3 g) garlic, pushed through a press
1 tsp salt, divided
3/4 tsp dried thyme leaves
1/2 tsp pepper
1/4 cup dry white wine, or water
1 tbsp pernod (optional)
6 filet (7 oz) striped bass, skinned

Instructions:

Fennel tastes like a cross between licorice and celery. Its slightly sweet
flavor intensified when cooked.

1. Heat oven to 400°F. Cut fennel bulb in half lengthwise. Remove center
core, cut bulb and 2 of stalks into thin slices. Save feathery tips for
garnish.

2. In a 9' x 13' baking dish, toss 1 tbs oil, fennel slices, red pepper,
onion, tomatoes, garlic, half the salt, thyme, and pepper until evenly
coated. Bake 20 minutes, stirring occasionally during baking time.

3. Pour wine over vegetables; mix in. Arrange filets in a single layer over
vegetables, sprinkle with remaining salt and additional black pepper, if
desired. Sprinkle fish with Pernod and remaining tbs of oil.

4. Bake 10 to 15 minutes more, until fish is cooked through.

Prep time: 15 minutes

Bake/Cook time: 35 minutes

Carbohydrates: 7 grams Net Carbs: 5 grams Fiber: 2 grams

Protein: 36.5 grams

Fat: 9.5 grams

Calories: 270

Servings: 6