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"  This fennel marmalade is somewhere between a condiment and a side dish. It can be prepared in advance, and should be if you&amp;#039;re planning to have it as part of a busy weeknight meal. (The marmalade takes 1 hour with occasional stirring.) Quickly broil or grill some fish fillets and serve it with the marmalade.  I started by heating 2 tablespoons oil in a deep skillet while I cut an onion in 4 wedges and then into thin slices. While the onion softened, I turned to the fennel.  I trimmed a bulb of fennel and cut it into quarters. I cut the core out of each quarter, then sliced them thinly. (I used 2 bulbs.) I added that to the pan and cooked for 5 minutes more, over medium-high heat, until the fennel started to soften. Then I sprinkled with a little bit of salt, lowered the heat and put the lid on. Let it cook for 45 minutes, stirring occasionally.  After 45 minutes I added 3 minced garlic cloves and seasoned to taste with salt and pepper. Covered and cooked another 15 minutes, then squeezed in a bit of lemon juice.  During those last 15 minutes I cooked the fish. I placed on a rimmed baking sheet and sprinkled with salt and pepper. Put the rack on the highest level of the oven and broiled for 4 minutes. Served with the fennel marmalade on top. More fish: 8 Fish Dinners Ready in a Flash "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43308/fish-fennel-marmalade-10995/>