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Braised Fish with Fennel and Tomato

Braising made easy: This quick fish dish has a deep, rich flavor.

  • servings: 4

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Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/3 cup dry white wine
  • 1/4 cup water
  • 1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
  • 2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
  • 3 to 4 garlic cloves, peeled and thinly sliced
  • 4 thin lemon slices (see note, below)
  • Coarse salt and freshly ground pepper
  • 4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper (see note, below)

Cook's Note

If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.

Directions

  1. Step 1

    Prepare Braising Liquid: Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, 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.

  2. Step 2

    Prepare Braising Liquid: Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, 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.

  3. Step 3

    Braise Fish: Sprinkle both sides of the fish with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce. Cover and simmer until fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).

  4. Step 4

    Serve: Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil, and sprinkle with pepper.

Source
Martha Stewart Living, November 2008

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Reviews (1)

  • 6 Nov, 2008

    Fish Entree