Flounder Poached In Fennel Tomato Sauce Recipes

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FLOUNDER POACHED IN FENNEL-TOMATO SAUCE



Flounder Poached in Fennel-Tomato Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Poach     Quick & Easy     Dinner     Seafood     Fennel     Low Cholesterol     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3/4 teaspoon fennel seeds
1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 small fennel bulb, thinly sliced, plus fennel fronds for garnish
Kosher salt, freshly ground pepper
1 1/2 cups store-bought marinara sauce, preferably with no sugar added
4 4-ounce pieces skinless flounder fillet
Coarsely chopped fresh tarragon
Special Equipment
A spice mill (optional)

Steps:

  • Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside.
  • Heat oil in a large skillet over medium-low heat. Add sliced fennel, season with salt and pepper, and cook, stirring often, until soft, 10-12 minutes. Add spices and cook, stirring often, until spices are beginning to darken, about 1 minute.
  • Add marinara sauce and 1/2 cup water to skillet; bring to a simmer and cook to meld flavors, about 5 minutes. Season with salt and pepper.
  • Season fish with salt and pepper and fold fillets in thirds or in half to form packets. Place fillets in sauce. Cover skillet and reduce heat to medium-low. Cook until fish is opaque and beginning to flake, 12-15 minutes.
  • Divide fennel-tomato sauce and fish among shallow bowls. Sprinkle tarragon and fennel fronds over.

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