No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fish and Fennel

  • Servings: 4
Fish and Fennel

Source: Martha Stewart Living, July 2003


  • 4 teaspoons extra-virgin olive oil
  • 1 medium head fennel, trimmed, halved, and thinly sliced lengthwise
  • 2 medium tomatoes, coarsely chopped
  • 4 cloves garlic, thinly sliced
  • Coarse salt and freshly ground pepper
  • 4 thin slices lemon, skin removed
  • 4 skinless white fish fillets (6-ounce), such as halibut, striped bass or grouper, about 1 inch thick


  1. In a medium skillet, combine 1/3 cup water and oil. Add the fennel, tomatoes, garlic, 1/2 teaspoon salt, lemon, and 1/4 teaspoon pepper. Cover, and cook, stirring occasionally, until tomatoes begin to fall apart, 5 to 7 minutes.

  2. Season the fish with salt and pepper. Add to skillet with vegetables. Cover, and cook until opaque, 10 to 15 minutes. Serve immediately.

Related Topics