Fish, Fennel and what else? Tomatoes of course!

I’m still making tomato sauce for winter nights ahead, and trying to eat them now too. So yesterday after the sauce was finished, I decided to pair the sauce with fish. One of the vendors at our farmers market sells wild fennel pollen and I decided to use it in creating this easy healthy dish. This fish preparation uses the usual Mediterranean ingredients which of course includes the tomato sauce made with olive oil, garlic and onions, and with both fresh fennel & fennel pollen, and kalamata olives.
The fish I used was Orange Roughy but you can substitute another firm white fish.This can be baked in the oven but because its 100+ degrees in Visalia, I decided to baked this fish dish in heavy duty foil lined with parchment paper on my gas grill.
The method is simple: each ingredient is layered one on top of another, then the packet is folded shut and place in the center of a the medium high grill, and the cover is closed.
First place on the parchment/foil sheet, one sliced fresh fennel bulb, a small sliced red onion (¼ cup), ¼ tsp fennel pollen, cover these vegetables with ½ cup of your fresh (or thawed frozen) tomato sauce. Place 1 lb of fish filet on top, add another ½ cup of tomato sauce, another ¼ tsp of fennel pollen and ¼ cup chopped pitted kalamata olives. Bake just until the fish flakes easily and is no longer translucent. Open the packet and check with a fork after about 10 minutes. It’s not necessary to complete close the packet if you need to continue baking the fish.
This will serve 3-4 and is lovely with a lightly dressed fresh green salad.