Serves 1
This is one of those simple, delicious dishes that I often make for myself. It’s all ready in half an hour, and there’s only one cooking pan to wash up. I love the fatty fish like bluefish and mackerel, with their assertive flavor, and the sweet fennel and young potatoes create a perfect balance here.

1 small bulb fennel, or 1⁄2 large bulb
2 or 3 small new potatoes
2 tablespoons olive oil
Salt and freshly ground pepper
1 bluefish or mackerel fillet

Trim the fennel bulb, removing the tough outer pieces and cutting off the stalk. Reserve the fennel leaves. Slice the bulb horizontally in 1⁄4-inch slices. Don’t peel the potatoes; just trim the ends and slice them into 1⁄4-inch slices. Toss both with the olive oil in a skillet, and heat it up. When hot, add water just to cover, and cook for 15 to 20 minutes, until the vegetables are soft, adding more water as needed so they don’t scorch. Transfer to a shallow, preferably oval baking dish, salt and pepper lightly, and lay the fish on top, skin side down. Rub a little olive oil on the fillet, and salt and pepper it. Slip the dish about six inches under a preheated broiler, and cook 5 to 6 minutes, until just done. Sprinkle some chopped fennel leaves on top.