Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.
While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.
Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.
Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.
Cooks' note: Vegetables and fish can be cooked 1 day ahead. Remove from oil to cool, then chill in oil, covered. Reheat to warm over low heat, 10 to 15 minutes, before removing from oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1168.92 Kcal (4894 kJ)
Calories from fat	1136.69 Kcal
		% Daily Value*
Total Fat	126.3g	194%
Cholesterol	26.08mg	9%
Sodium	64.25mg	3%
Potassium	318.12mg	7%
Total Carbs	3.96g	1%
Sugars	0.69g	3%
Dietary Fiber	1.16g	5%
Protein	8.57g	17%
Vitamin C	6.1mg	10%
Iron	1mg	5%
Calcium	25.8mg	3%

Amount Per 100 g
Calories	532.69 Kcal (2230 kJ)
Calories from fat	518 Kcal
		% Daily Value*
Total Fat	57.56g	194%
Cholesterol	11.88mg	9%
Sodium	29.28mg	3%
Potassium	144.97mg	7%
Total Carbs	1.8g	1%
Sugars	0.31g	3%
Dietary Fiber	0.53g	5%
Protein	3.9g	17%
Vitamin C	2.8mg	10%
Iron	0.4mg	5%
Calcium	11.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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