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