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Recipe; Fish Bake (serves four).

Ingredients: 400g/14oz potatoes, scrubbed and finely sliced' 4tbsp olive oil' 1 garlic clove, peeled and chopped' 1 bulb of fennel, trimmed and sliced' 1tsp fennel seeds' 4 medium fillets trout, pinboned' 285ml single cream' 2 handfuls freshly grated parmesan cheese' 2 anchovy fillets' sea salt and freshly ground pepper' 2 handfuls fresh breadcrumbs' 2 lemons, halved.

Method: Preheat oven to 200iC/400iF/ gas 6. Parboil the potatoes in salted boiling water for a few minutes, then drain. Place a 20cm casserole-style pan on a low heat and add the oil, garlic, onion, fennel and fennel seeds. Cook slowly for 10 minutes with the lid on, stirring every so often. Take pan off heat and lay trout-fillets skin-side up over the onion and fennel. Mix together the cream, parmesan, anchovies and season with salt and freshly ground pepper. Pour over the fish, toss the potato slices in a little olive oil, season with salt and pepper and layer these over the top. Place in oven and cook for 20 minutes, sprinkling with the breadcrumbs. Serve with green salad.
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Title Annotation:Features
Publication:Liverpool Echo (Liverpool, England)
Date:Jan 27, 2006
Words:178
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