Roasted Halibut with Fennel and Croutons
Ingredients
- 2 large fennel bulbs—halved, cored and thinly sliced, 2 tablespoons chopped feathery green tops
- 3 tablespoons extra-virgin olive oil
- 3 anchovy fillets, minced
- 1 teaspoon fennel seeds
- Salt and freshly ground pepper
- 1 cup cubed (1/2 inch) crustless Italian bread
- Four 1/2-pound skinless halibut or cod fillets, about 1 inch thick
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