Directions Edit

  1. Preheat oven to 425°F.
  2. In a shallow 2 ½ quart casserole, toss potatoes, fennel, garlic, olive oil, ¾ tsp sea salt and ¼ tsp pepper.
  3. Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once.
  4. Sprinkle fish with remaining sea salt and pepper.
  5. Arrange fish on top of potato mixture; bake 10 – 15 minutes longer or until fish flakes easily when tested with fork.
  6. Sprinkle with diced tomato and mango. Garnish with fennel tops.

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