Fennel, with its faintly licorice flavor, makes a wonderful accompaniment for fish. This recipe works well with any kind of white fish. My favorite is halibut, but snapper, striped bass, flounder, etc. work very well, too. Four fish fillets 6 to 8 oz each 1 c julienned fennel bulb 1 c julienned onion 1/2 c julienned carrot 4 thin slices of lemon Salt and pepper 2 TB olive oil Sauté the vegetables in the olive oil until they are partially cooked, adding some S&P to taste, then set aside to cool. Rub a baking pan with a bit more oil and arrange the fillets on it. Season the fish with S&P, then cover each fillet with 1/4 of the vegetable mix and top with a lemon slice. Bake uncovered at 350 degrees for 25 minutes or so, depending on the thickness of your fillets.