1 (7.6 ounce) package Gorton’s Grilled Fillets (any flavor)
4 large red potatoes
1 medium fennel bulb
1 clove garlic, minced
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, seeded and diced
Directions : Preheat oven to 425 degrees.
Cut potatoes and fennel crosswise into thin slices. Transfer to a 2 quart shallow baking dish and toss with garlic, olive oil, salt and pepper. Bake for 30 minutes, stirring once.
Place Grilled fillets on top of vegetables and bake an additional 20 minutes. Sprinkle with diced tomato and serve garnished with fennel tops