| Instructions |
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In a medium skillet, combine 1/3 cup water and oil. |
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Add the fennel, tomatoes, garlic, 1/2 teaspoon salt, lemon, and 1/4 teaspoon pepper. |
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Cover, and cook, stirring occasionally, until tomatoes begin to fall apart, 5 to 7 minutes. |
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Season the fish with salt and pepper. Add to skillet with vegetables. Cover, and cook until opaque, 10 to 15 minutes. |
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Serve immediately.
Source : Martha Stewart "Martha Stewart Living" |
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Recipe
- 4 teaspoons extra-virgin olive oil
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1 medium head fennel, trimmed, halved, and thinly sliced lengthwise
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2 medium tomatoes, coarsely chopped
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4 garlic cloves, thinly sliced
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Coarse salt and freshly ground pepper
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4 thin slices lemon, skin removed
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4 (6-ounce) skinless white fish fillets, such as halibut, striped bass or grouper, about 1 inch thick
SERVES : 4
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