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Roasted Halibut With Fennel And Croutons

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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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