Delicious, quick, and easy? The perfect recipe to make after a long day at the office. Plus, it's gluten-free.
In saucepan, boil first 4 ingredients until carrots are tender, 20 minutes. Mash; season. In bowl, toss sliced fennel, oil, and vinegar; season. In nonstick skillet, melt butter over medium-high. Season fish; add to skillet. Cook, basting with butter until fish is opaque, 3 minutes per side. Transfer to plate. In same skillet, cook sliced fennel until tender, about 2 minutes. Top carrot mash with fish, sliced fennel, and fennel fronds.