- Preheat oven to 425°F.
- In shallow 2½ quart casserole, toss potatoes, fennel, garlic, olive oil, ¾ tsp sea salt and ¼ tsp pepper.
- Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once.
- Sprinkle fish with remaining sea salt and pepper.
- Arrange fish on top of potato mixture; bake 10 – 15 minutes longer or until fish flakes easily when tested with fork.
- Sprinkle with diced tomato and mango.
- Garnish with fennel tops.
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