Step by step
Directions
In a 12-inch skillet over medium, heat the oil until shimmering. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the pepper flakes and fennel seeds; cook, stirring, until fragrant, about 30 seconds. Add the wine, bring to a simmer over medium-high and cook, uncovered, until the liquid has almost evaporated, 2 to 3 minutes. Stir in the tomatoes, 1 c. water, and ½ tsp. each salt and black pepper; cook, uncovered and stirring occasionally, until the tomatoes begin to break down, 8 to 10 minutes.
Reduce to medium-low, nestle the fish into the sauce, and spoon some sauce onto the fillets. Cover and cook, spooning sauce onto the fish a couple more times, until the flesh flakes easily, 5 to 8 minutes. Using a slotted spatula, transfer the fillets to individual bowls or plates. Cook the sauce, stirring, until slightly thickened, about 1 minute. Off the heat, taste and season with salt and black pepper. Spoon the sauce over the fish, then sprinkle with additional black pepper. Serve over new potatoes and with crusty bread.
Optional garnish: Fresh basil, torn