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