Baked Cod and Vegetables

Rinse and dry fennel, cut off green parts and set aside, halve and cut into fine strips. Peel carrots, halve lengthwise and dice. Blanch vegetables in boiling salted water for 3 minutes, drain. Combine cream with well drained vegetables in a large baking dish, season with salt and pepper. Top with cod. Rinse and shake dry dill and basil, chop finely. Chop green fennel parts and sprinkle half of fennel, dill and basil over fish. Bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes. Sprinkle with remaining herbs and serve.