Here is one of my favorite recipes for fish when I want something easy to make that everyone loves. It has a fennel bulb or two for the veggie portion, of course! I hope you enjoy it!
WHAT YOU'LL NEED:
- 2 tablespoons of extra virgin olive oil
- 1/3 cup dry white wine
- 1 cup of water
- 2 small fennel bulbs, halved, cored, and thinly sliced lengthwise
- 1 can of whole plum tomatoes with juice or sauce
- 2 garlic cloves, peeled and thinly sliced
- 4 thin lemon slices (clean the rinds before using)
- Salt and pepper for seasoning the fish
- 4 pieces of firm, skinless fish fillets such as grouper, monkfish, tilapia, snapper, sea bass, or halibut.
- NOTE: the fish should all be cut to the same size and be no more than 1 1/2 inches thick so they cook evenly.
HERE'S HOW:
- Pour the oil into a large (13-inch) skillet and then add the garlic. Warm the garlic in the oil until you can just start to smell the garlic, careful not to burn the garlic.
- Add the water and wine. Let the alcohol burn off by bringing it to a boil.
- Add the fennel, tomatoes, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce. Cover and simmer, steaming the fish until it is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
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Serve in a shallow bowl. Serves about 4-5 people.
