Sea Bass In Tomato Fennel Sauce

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I made this for dinner last night and it was fantastic! The slightly anise flavor compliments the fish very well and would be equally good with halibut fillets or shrimp.i served this with sautéed zucchini and onions and a wild rice blend. The sauce was great over the zucchini too! A definite keeper and low fat to boot!

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Steps

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Saut the fennel , onion , and garlic in the olive oil in a large skillet for 5 minutes or until the fennel and onion are tender.

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Add the pernod and mix well.

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Cook for about 3 minutes or until most of the liquid evaporates , stirring frequently.

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Add the tomatoes , tomato juice , wine , salt , and pepper and mix well.

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Simmer for 15 minutes , stirring occasionally.

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Process the tomato mixture in a blender or food processor until pured.

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You may prepare up to this point 1 day in advance and store , covered , in the refrigerator.

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Bring the sauce to a simmer , stirring occasionally.

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Add the fillets and spoon some of the sauce over the top of each.

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Simmer , covered , for 10 to 15 minutes or until the fillets are opaque and flake easily.

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Remove the fillets to serving plates and spoon some sauce over each serving.

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Ingredients

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fennel, onion, garlic, olive oil, pernod, fresh tomatoes, tomato juice, dry white wine, salt, ground black pepper, sea bass fillets