Sea Bass in Tomato Fennel Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add the Pernod and mix well.
  • Cook for about 3 minutes or until most of the liquid evaporates, stirring frequently.
  • Add the tomatoes, tomato juice, wine, salt, and pepper and mix well.
  • Simmer for 15 minutes, stirring occasionally.
  • Process the tomato mixture in a blender or food processor until puréed.
  • You may prepare up to this point 1 day in advance and store, covered, in the refrigerator.
  • Bring the sauce to a simmer, stirring occasionally.
  • Add the fillets and spoon some of the sauce over the top of each.
  • Simmer, covered, for 10 to 15 minutes or until the fillets are opaque and flake easily.
  • Remove the fillets to serving plates and spoon some sauce over each serving.
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