Heat oil in large saucepan over medium-low heat. Add onion and potatoes. Stir to separate. Cook until potatoes begin to soften and onion turns translucent, about 7 minutes.

Add leek, carrot, fennel and garlic. Season with salt and pepper to taste. Increase heat to medium-high. Cook, uncovered, until vegetables are tender, about 5 minutes. Strain vegetables over bowl, reserving oil.

Put drained vegetables, tomatoes and broth in large saute pan with oven-proof handle. Season fish with salt and pepper. Place in single layer on top of vegetables. Drizzle fish with ¼ cup reserved oil.

Cook over medium heat until liquid starts to bubble, about 6 to 8 minutes. Cover. Bake at 400 degrees until fish is barely opaque, about 15 to 20 minutes.

To serve, use slotted spoon to transfer fish and vegetables to 4 warm dinner plates. Place pan over medium heat. Add basil leaves to liquid. Cook until basil wilts, about 15 seconds. Spoon basil and some remaining liquid over fish, dividing evenly. Serve immediately.

This recipe yields 4 servings.

Each serving: 823 calories; 336 mg sodium; 63 mg cholesterol; 73 grams fat; 21 grams carbohydrates; 22 grams protein; 1.12 grams fiber.

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