Braised Fish with Fennel in Puttanesca
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, sliced
- 1 small bulb fennel, trimmed, cored and sliced
- Kosher salt and freshly ground pepper
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1 28-ounce can whole peeled tomatoes, crushed by hand
- 4 or 5 wide strips lemon zest
- 1/4 cup halved pitted kalamata olives
- 2 teaspoons capers, plus 1/2 teaspoon brine
- 1/2 teaspoon sugar
- 4 6- to 7-ounce skinless halibut fillets
- Chopped fresh parsley, for topping
Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.
Paired with Erath Resplendent Pinot Noir
Food Network Magazine October 2022