Braised Fish Alla Puttanesca

By Nalli

Ingredients

• 1 1/2 lbs tilapia or halibut filets
• 2 tbsp.(Wondra) flour
• 4 tbsp. Olive oil
• 1 small (about 1/2 lb) fennel bulb, quarter-inch julienne-sliced
• 1 bag (8 oz) diced vegetables (mirepoix - carrots, celery, onions) or finely chop carrots, celery and onions
• 1/2 cup white wine (for best quality, do not substitute)
• 1 jar (26 oz) Italian classics puttanesca sauce or homemade
• 1 cup vegetable broth
• 2 sprigs fresh oregano

Details

Servings 4

Preparation

Step 1

1. Lightly dust fish with "light" flour; pat off excess. 2. Heat oil in large braising pan over medium. Brown fish lightly, 2-3 minutes each side. Remove from pan; set aside. Discard all but 1 tbsp. Oil. 3. Add fennel to pan, cook over medium-high about 5 minutes to caramelize. Add mirepoix; cook 3-5 minutes, stirring until lightly browned. 4. Add wine; stir to deglaze. Reduce heat to low. Add puttanesca sauce and vegetable broth. Bring to simmer; return fish to pan. 5. Top with 2 sprigs oregano; cover. Cook 15-18 minutes.