INGREDIENTS
2 TBSP extra-virgin olive oil plus extra for drizzling
1 onion, halved and sliced thin
1 bulb fennel, halved, cored and sliced 1/4 inch thick
Salt
5 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup white wine
1 TBSP fresh thyme or 1/2 tsp of dried
Pepper
4 skinless fish fillets
2 TBSP parsley, minced
DIRECTIONS
Heat the oil in a 12 inch nonstick skillet.
Add the onion, fennel and 1/2 tsp salt.
Cook until the vegetables have softened.
Stir in the garlic; cook 15 seconds.
Add the tomato, wine, thyme and 1/4 tsp pepper.
Bring to a boil; reduce heat and simmer few minutes.
Pat the fish dry with paper towels and season with salt and pepper.
Nestle the fillets into the sauce and spoon some of the sauce over the fish.
Cover and reduce the heat to medium-low and cook the bass for 10 minutes.
Plate the fish; stir in the parsley and season with salt and pepper.
Serves 4.
