Atkins Fish Recipes

Ingredients:

1 small fennel bulb
2 tbsp olive oil, divided
1 red pepper, cut thin strips
1 medium onion, halved, sliced thin
4 plum tomatoes, seeded, chopped
3 garlic cloves, pressed
1 teapoon salt, divided
3/4 tsp dried thyme leaves
1/2 tsp freshly-ground black pepper
1/4 cup dry white wine
= (or water)
1 tbsp Pernod, (optional)
6 skinned striped bass fillets -, (2 1/2 lbs total)

Instructions:

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

In a 9- by 13-inch baking dish, toss 1 tablespoon 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.

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

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

This recipe yields 6 servings.

Carbohydrates: 7 grams
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 36.5 grams
Fat: 9.5 grams
Calories: 270

Description:
"Fennel tastes like a cross between licorice and celery. Its slightly
sweet flavor intensified when cooked."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-03-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 82 Calories; 5g Fat (53.1% calories
from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
26mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6