Ingredients
-
1
-
1
-
3
-
1/4
-
1/2,1
-
-
3/4
-
1/2
-
1/4
-
-
-
-
-
-
Directions
It has a light, moist texture, briefly pan-seared then quickly finished in the oven. The whole dish takes 35 minutes from start to finish, so its ideal for weeknight suppers yet elegant enough for company.,I received a ton of new cookbooks this Spring, so I am slowly making my way through them! This recipe is from the Mostly Plants Cookbook, which features 101 flexitarian recipes from the Pollan family. I gravitated towards this fish dish, because I love finding new ways to eat fish which I try to eat at least twice a week. You can see more of my fish recipes here.,The Mediterranean flavors of the sauce made from tomatoes, white wine, fennel and olives were delicious, I served it with some crusty bread to scoop up that sauce but you can eat it without.
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Steps
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1
Done
|
In a Large Skillet Over Medium Heat, Heat the Olive Oil Until Shimmering. Add the Onion, Garlic and Red Pepper Flakes and Cook Until Golden, Stirring Occasionally, About 5 Minutes. |
|
2
Done
|
Add the Fennel and Cook Until the Vegetables Are Soft and Translucent, an Additional 3 to 5 Minutes. |
|
3
Done
|
Reduce the Heat to Medium and Add the Tomatoes With Their Juices. Using the Back of a Wooden Spoon, Smash the Tomatoes and Cook For 5 Minutes. |
|
4
Done
|
Add the Basil, Wine, Olives, 1 Teaspoon Salt, and 1/8 Teaspoon Black Pepper. |
