Sea Bass In Tomato Fennel Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 cups chopped fennel
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon olive oil
• 1/2 cup pernod
• 3 cups chopped fresh tomatoes or 3 cups canned tomatoes
• 1 3/4 cups tomato juice
• 1/2 cup dry wine
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 (5 -7 1/2 ounce) sea bass fillets

Recipe

• 1 sauté the fennel, onion, and garlic in the olive oil in a large skillet for 5 minutes or until the fennel and onion are tender.
• 2 add the pernod and mix well.
• 3 cook for about 3 minutes or until most of the liquid evaporates, stirring frequently.
• 4 add the tomatoes, tomato juice, wine, salt, and pepper and mix well.
• 5 simmer for 15 minutes, stirring occasionally.
• 6 process the tomato mixture in a blender or food processor until puréed.
• 7 you may prepare up to this point 1 day in advance and store, covered, in the refrigerator.
• 8 bring the sauce to a simmer, stirring occasionally.
• 9 add the fillets and spoon some of the sauce over the top of each.
• 10 simmer, covered, for 10 to 15 minutes or until the fillets are opaque and flake easily.
• 11 remove the fillets to serving plates and spoon some sauce over each serving.