• 4 fish fillet, preferably firm fleshed fish, such as Halibut, Snapper or Sea Bass
  • 1 medium fennel bulb, halved and thinly sliced
  • 2 medium tomatoes, coarsely chopped
  • 3 garlic, minced
  • 2 thin lemon slices
  • 3 tablespoon olive oil
  • 1/3 cup dry white wine
  • ΒΌ cup water
  • Salt and freshly grounded pepper
  • 1/2 teaspoon of sugar


  1. Pour the olive oil, wine and water into a large skillet;
  2. Add the fennel, tomato, garlic and lemon slices;
  3. Add salt and pepper , cover and bring to a boil over high heat then simmer with low heat until the tomato and fennel are soft; about 12 to 15 minutes;
  1. Sprinkle the fish on both sides with salt and pepper and arrange over the vegetable in the skillet, partially submerged in the sauce;
  2. Cover and simmer the fish for 6 to 10 minutes, depending on the thickness of the fish, until the fish is opaque throughout;
  3. Spoon out some vegetable with sauce in a shallow bowl, put one slice of fish on top, drizzle with olive oil and sprinkle with pepper.

braised fish with fennel 02

braised fish with fennel 03

braised fish with fennel 04

braised fish with fennel 05