Flounder Poached in Fennel-Tomato Sauce

From the kitchen of Carly

Delicate flounder nestled in a gently simmered tomato sauce infused with fennel seeds, sliced fennel bulb, and a whisper of red pepper heat. The fish poaches until tender while the sauce mellows into something sophisticated and deeply flavored.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 teaspoon fennel seeds
  • 11/8 teaspoon crushed red pepper flakes
  • 11 tablespoon olive oil
  • 11 small fennel bulb, thinly sliced, plus fennel fronds for garnish
  • 1Kosher salt, freshly ground pepper
  • 11 1/2 cups store-bought marinara sauce, preferably with no sugar added
  • 14 4-ounce pieces skinless flounder fillet
  • 1Coarsely chopped fresh tarragon
  • 1A spice mill (optional)

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Divide fennel-tomato sauce and fish among shallow bowls. Sprinkle tarragon and fennel fronds over.