Braised Fish With Fennel and Tomato

1. Prepare Braising Liquid:

   Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.

2. Braise Fish:

   Sprinkle both sides of the fish with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce. Cover and simmer until fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).

3. Serve:

   Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil, and sprinkle with pepper.

Cook's Notes

If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.

Cook's Notes

Buy 4 fish fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly. Much thicker and the exterior could toughen before the center has cooked.