Lemon Fennel Whitefish

* 1 cup Baby Bella mushrooms, halved
* 1 bulb Fennel, sliced
* 4 branches Fennel Leaf
* 1 medium Zucchini, sliced
* 1 Lemon, sliced
* 2 Whitefish Fillets
* 1/2 cup Olive Oil
* 2 cups Spinach (optional)

Preheat oven to 375. Slice veggies to be placed in pan.

If you have never used fennel before, a few tips: cut off the leafy green stalks. Do not throw them away, we will need them later. Cut the fennel bulb in half and cut away any leafy greens inside. slice the fennel bulb so rings are created, similar to onion rings. Put all ingredients in your pan with a moderate amount of olive oil. I used basil-infused olive oil because I found some on sale at Aldi. If you do not half basil-infused but would like a similar flavor, simmer 1 cup olive oil with 1 tbsp fresh basil for about 10 mins. Put half aside for next time. Pour 1/4 cup over veggies and save the other half for the fish.

Put a bit of olive oil in the bottom of the pan. Place fish in pan to be cooked. Take the leafy stalks from the fennel bulb and cut a few branches. You want to have just the leafy part, not the thick branches. Place one or two branches on top of each fillet. Place one or two lemon slices on top of each fillet. Pour remaining olive oil on top.

Place both pans in the oven. Let them both bake for 10-15 minutes or until fish is white and flaky, and veggies are tender but not mushy. If desired, lay down a bed of 1 cup spinach. Put veggies on first, then fish. Enjoy!