Recipe - Oven Roasted Cornmeal Crusted Fish Sticks

2 small Red snapper; abt 1 lb
1 Fennel bulb
2 lg Tomatoes
2 Lemons
1 Sprig basil
1 cup Chicken broth
Salt; to taste
Freshlyground black pepper;
to taste
2 ounce Olive oil

Clean the fish by removing the gills and the small belly flap, slice all
the vegetables thin. On the bottom of a long gratin dish place the cut or sliced up
fennel, cover with the fish. Cover the fish with the slices of tomatoes,
lemon slices, leaves of basil, add the broth and season to taste. Cook the
fish in a 450 degree oven for about 20 minutes. Drain off some of the
natural juices, add to a blender and drizzle with olive oil to emulsify.
Drizzle back over fish and serve as is. This recipe yields 2