Ingredients:
1 tablespoon olive oil
1/2 cup sliced onions
1/4 teaspoon fennel seeds, lightly crushed
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 vanilla beans, split
1/2 teaspoon dried oregano
1 1/2 cups peeled and chopped tomatoes, with juices
1/4 teaspoon salt
1 1/3 lbs white fish fillets, cut into serving pieces ( orange roughy, cod or halibut would be good choices)
2 teaspoons lime juice or 2 teaspoons lemon juice
1 tablespoon minced fresh parsley
Directions:
In a large nonstick skillet, heat the olive oil over medium heat.
Add the onions, fennel seeds and pepper flakes.
Cook until the onions begin to soften, about 5 minutes.
Pour the wine into the pan, add the vanilla bean and bring to a boil.
Cook 2 minutes.
Add the oregano, tomatoes and salt.
Reduce heat and simmer 5 minutes.
Remove the vanilla bean.
Put the fish into the pan and spoon the sauce over it.
Cover and cook on medium-low heat for 12 minutes per inch of thickness.
Baste the fish occasionally with the sauce.
When the fish is cooked through, remove the pieces with a spatula.
Keep warm.
Boil down the sauce until lightly thickened.
Stir in the lime or lemon juice and parsley.
Spoon over the fish and serve.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.