Braised Fish with Fennel and Tomato

Braised Fish with Fennel and Tomato

  • 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)
  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. 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).

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


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