Braised Fish with Fennel, Tomatoes and Olives

1 c Chopped fennel or celery
1 c Chopped tomatoes
1/2 c Water or bottled clam juice
1 Bay leaf
1/2 ts Fennel seeds; crushed in mortar with pestle
4 Orange roughy; turbot or cod fillets (5-to 6-ounce)
1 tb Fresh lemon juice
1 tb Olive oil
3 tb Sliced fresh basil
2 tb Chopped brine-cured black olives; (such as Kalamata)

Preheat oven to 450F. Combine first 5 ingredients in metal baking pan.

Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.

Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil.

Season with salt and pepper.

Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

Serves 4.

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