This is a "simple, delicious" dish Judith Jones says she often makes for herself. It takes half an hour and dirties only one pan. "I love fatty fish like bluefish and mackerel," she writes, "with their assertive flavor, and the sweet fennel and young potatoes create a perfect balance."
Makes 1 serving
1 small bulb fennel, or 1/2 large bulb
2 or 3 small new potatoes
2 tablespoons olive oil
Salt and freshly ground pepper
1 bluefish or mackerel fillet
Trim the fennel bulb, removing the tough outer pieces and cutting off the stalk. Reserve the fennel leaves. Slice the bulb horizontally in 1/4-inch slices.
Don't peel the potatoes; just trim the ends and cut them into 1/4-inch slices. Toss potatoes and fennel with the olive oil in a skillet, and heat it up. When hot, add water just to cover, and cook covered for 15 to 20 minutes, until the vegetables are soft, adding more water as needed so they don't scorch.
Preheat broiler.
Transfer vegetables to a shallow, preferably oval, baking dish, salt and pepper lightly, and lay the fish on top, skin side down. Rub a little olive oil on the fillet, and salt and pepper it.
Put the dish about 6 inches under a preheated broiler, and cook 5 to 6 minutes, until just done. Sprinkle some chopped fennel leaves on top.
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