Sea Bass With Fennel And Leek - cooking recipe

Ingredients

4 None potatoes, peeled, cut into thin wedges
6 tbsp olive oil
2 None leeks, trimmed, halved crosswise then lengthwise
2 None zucchini, halved crosswise, cut into strips
1 None bulb fennel, thinly sliced
1 bunch thyme
2 None lemons, peel grated and lemon juiced
2 cloves garlic, crushed
4 None sea bass or snapper fillets
None None Lemon wedges, to serve

Preparation

Preheat the oven to 400\u00b0F.
Toss potatoes and 2 tbsp oil in a baking pan; season to taste. Bake 15 mins.
Toss leeks, zucchini, fennel, thyme, 3 tbsp oil, lemon peel and juice, and garlic in a separate baking pan; season to taste.
Toss potatoes; return to oven with pan of fennel and leek mixture. Bake 20 mins, or until potatoes are golden and vegetables are tender.
Heat remaining 2 tbsp oil in a skillet on high heat. Add fish; season to taste. Cook 2-3 mins each side, or until golden and cooked through.
Serve fish with fennel and leek mixture, potatoes and lemon wedges.