Reviews (1)        Add Rating & Review     26 Ratings   5 star values:        12    4 star values:        7    3 star values:        3    2 star values:        4    1 star values:        0                Martha Stewart Member     Rating: Unrated       11/06/2008   Fish Entree

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Gallery Braised Fish with Fennel and Tomato Credit: Marcus Nilsson Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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 Notes 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. Cook’s Notes Buy 4 fish fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly. Much thicker and the exterior could toughen before the center has cooked.

Gallery Braised Fish with Fennel and Tomato Credit: Marcus Nilsson

Recipe Summary Servings: 4

Braised Fish with Fennel and Tomato      Credit: Marcus Nilsson

Braised Fish with Fennel and Tomato

Credit: Marcus Nilsson

Braised Fish with Fennel and Tomato

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

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)

Directions

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.

Cook’s Notes 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.

Cook’s Notes Buy 4 fish fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly. Much thicker and the exterior could toughen before the center has cooked.

Cook’s Notes

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.

Buy 4 fish fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly. Much thicker and the exterior could toughen before the center has cooked.

Reviews (1)

 Add Rating & Review     26 Ratings   5 star values:        12    4 star values:        7    3 star values:        3    2 star values:        4    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       11/06/2008   Fish Entree

Reviews (1)

Add Rating & Review     26 Ratings   5 star values:        12    4 star values:        7    3 star values:        3    2 star values:        4    1 star values:        0

Add Rating & Review

26 Ratings 5 star values: 12 4 star values: 7 3 star values: 3 2 star values: 4 1 star values: 0

26 Ratings 5 star values: 12 4 star values: 7 3 star values: 3 2 star values: 4 1 star values: 0

26 Ratings 5 star values: 12 4 star values: 7 3 star values: 3 2 star values: 4 1 star values: 0

  • 5 star values: 12 4 star values: 7 3 star values: 3 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: Unrated       11/06/2008   Fish Entree

    Martha Stewart Member

    Rating: Unrated 11/06/2008

Fish Entree

Rating: Unrated

All Reviews for Braised Fish with Fennel and Tomato

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All Reviews for Braised Fish with Fennel and Tomato

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