Martha Stewart Braised Fish with Fennel and Tomato

Martha Stewart braised fish with fennel and tomato takes about 40 minutes and a handful of fennel, ripe tomatoes and lemon to make a tender, brothy skillet dinner. It's an easy light fish dinner for weeknight suppers, summer evenings or date night, and it's cooked in one pan.

Let the fennel, tomatoes, garlic and lemon simmer for the full 12 to 15 minutes before the fish goes in, because that is when the broth gets its flavor. Add the fillets too early and they finish cooking in a thin, watery liquid.

Martha builds the braising liquid first and cooks the fish in it afterward, since fillets cook far faster than dense cuts of meat. Thin lemon slices simmer right in the pan, so the sauce picks up a mellow citrus note without any sharp edge.

Martha Stewart Braised Fish with Fennel and Tomato

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Course: DinnerCuisine: American, MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

290

kcal

Fennel and tomatoes cook down into a soft, silky sauce that partly covers the fish as it simmers. The fillets turn opaque and flaky in minutes, and a final drizzle of olive oil rounds out the bowl.

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
  

• 1/3 cup dry white wine
  

• 1/4 cup water
  

• 1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
  

• 2 medium tomatoes, cored and coarsely chopped (1 ½ cups)
  

• 3 to 4 garlic cloves, peeled and thinly sliced
  

• 4 thin lemon slices (see note, below)
  

• Coarse salt and freshly ground pepper
  

• 4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper (see note, below)
  

Directions

• Build the braising liquid: Pour 3 tablespoons olive oil, 1/3 cup dry white wine and 1/4 cup water into a 13-inch skillet, then add the sliced fennel, tomatoes, garlic and lemon slices. Season with salt and pepper, cover, and bring to a boil over high heat.
• Simmer the vegetables: Lower the heat to moderate and simmer for 12 to 15 minutes. The sauce is ready once the tomatoes begin to fall apart and the fennel turns soft.
• Season the fish: Sprinkle both sides of the 4 skinless fillets with salt and pepper. Then nestle them into the pan so they sit partially submerged in the sauce.
• Braise the fillets: Cover the skillet and simmer for 6 to 8 minutes, or 8 to 10 minutes for thicker fillets. The fish is done once it turns opaque all the way through.
• Serve: Spoon some of the braising sauce into shallow bowls and set a fillet on top of each. Finish with a drizzle of olive oil and a sprinkle of pepper.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, Winco slotted fish spatula, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of fish works best for braising?

Firm-fleshed fish like grouper, halibut, sea bass or snapper hold together in the simmering sauce. Delicate fish such as sole tends to flake apart before you can lift it out.

Should I leave the skin on the lemon slices?

Taste a washed lemon first to see if the skin is too bitter. If it's mild, leave it on, since the skin helps the slices keep their shape. If it's bitter, cut off the rind before slicing.

How thick should the fillets be?

Aim for four fillets of the same size, about 4 to 5 ounces each and around 1 1/2 inches thick. They cook at the same rate that way. Much thicker and the outside can toughen before the center cooks through.

Can I make the sauce ahead of time?

Yes, simmer the fennel and tomato base up to a day ahead and keep it in the fridge. Bring it back to a simmer in the skillet, then add the seasoned fish and cook for 6 to 8 minutes.

How do I store leftovers?

Keep the fish and sauce together in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, because high heat dries out cooked fish quickly.