Fennel baked fish topped with parsley gremolata
Ingredients
- 6-8 white fish fillets
- 1 fennel bulb, sliced finely
- 1 can chopped tomatoes
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, chopped finely
- zest of one lemon
- a handful chopped italian parsley
- a handful chopped basil
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