Yield
6 servings (serving size: 1 fillet and about 1/2 cup tomato mixture)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add fennel, onion, and 1/2 teaspoon salt; sauté 8 minutes or until lightly browned. Stir in diced tomato; cook 2 minutes. Remove from heat; stir in fresh basil and fresh parsley.

Step 3

Spoon half of tomato mixture into a 13 x 9-inch baking dish. Place fillets over tomato mixture. Pour wine into dish; sprinkle fillets with 1/4 teaspoon salt. Spoon remaining tomato mixture over fillets. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Step 4

Preheat broiler.

Step 5

Combine the breadcrumbs, olives, herbes de Provence, 1 teaspoon oil, pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle breadcrumb mixture over fillets. Broil 5 minutes or until lightly browned. Serve immediately. Garnish with parsley sprigs, if desired.

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