Fish with Tomato and Fennel

20130510-114723.jpg

Someday, I am going to retire and move to Italy. In my mind, that retirement includes doing yoga on the sunny balcony of an apartment in Cinque Terre, overlooking the Mediterranean Sea. And shopping in the weekly market to buy fresh cheese and produce and local olives, capers, tomatoes and fish. And socializing with the other local old people who gather at the market. That image often helps me get through the most stressful workdays and puts a smile on my face in the most tiresome meetings. It’s my mental happy place.

I found this recipe today in the New York Times and it may become the tangible representation of my idyllic dream. A culinary happy place. With some fresh fish from Locals Seafood, local fennel, local tomatoes we froze whole over the summer and some organic olives and capers, I think this will be a winner. When we canned and froze tomatoes over the summer, I envisioned being able to coax a bit of summer in the dead of winter and this may do just the trick. For Tom, I will leave off the olives (actually, I will add them to my plate :-)) so we can both be happy. Will post photos of the final product!

Fish with Tomato and Fennel (4 servings)

  • 4 fish fillets (I’m using NC striped bass)
  • 1/4 cup high quality olive oil
  • 1 bulb fennel, trimmed and chopped
  • 1 tsp. fresh thyme leaves
  • 2 cloves organic garlic, peeled and minced
  • 6 plum tomatoes, roughly chopped
  • 1/2 cup unpitted olives
  • 1/4 cup capers, rinsed
  • 1/2 cup chopped Italian, flat leaf parsley
  • Kosher or sea salt and pepper to taste
  1. Heat the olive oil in a saute pan over medium heat. Add the fennel and cook without browning until it is soft (about 15 minutes). Season to taste with salt and pepper.
  2. Add the thyme and garlic and cook an additional 1 minute. Stir well.
  3. Add the chopped tomatoes, olives and capers to the pan. Raise the heat a bit and cook until the mixture is thick, but not dry (about 15 minutes depending on how much liquid your tomatoes hold). Reserve and keep warm.
  4. Cook fish to your preference (I will pan sear these babies).
  5. Plate the fish and top with the tomato and fennel sauce. Garnish with parsley.
  6. Pour yourself a glass of wine, inhale the delicious aroma and dream…
  7. Advertisements

4 responses

  1. I’ making a conscious effort to eat more fish because I know it’s good for me, it’s just never been my favorite thing (except tuna… I love tuna. Steaks, canned, whatever. LOVE it). But this recipe sounds reeeeeally good. What fish would you recommend? I don’t know a thing about striped bass. Need guidance.

    • In a more complete answer, I think that the meatier, stronger flavored fish varieties (like tuna, mackerel or grouper) would be excellent with this. For me, the tomato and olives would really compliment a stronger tasting fish. Striped bass is flavorful, but probably tuna would be better!

  2. Pingback: Running Goals and Food as Fuel « SOLE Food Kitchen

Sole-ful musings

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: