Fish recipes

Wild Orange Roughy With Fennel And Tomato

Course : Fish
Source: Whole Foods Market
Serves: 6

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Ingredients:

6 fillets orange roughy fillets 5 oz

1/2 cup yellow onion -- -(finely chopped)

1 teaspoon fresh garlic -- minced

1 teaspoon olive oil

2 small fennel bulbs -- - quartered, thinly

1 small leek -- (white part), - -- split, thinly sliced

3/4 teaspoon freshly ground black pepper

1 cup water

1 can Italian style tomatoes

1/2 cup dry white wine

1 teaspoon saffron threads

1/4 teaspoon salt

Preparation / Directions:

Using a large, non-stick frying pan, sauté onion and garlic in olive oil for 1 minute. Add fennel and leek, sauté 3 minutes. Add pepper, water, tomatoes, white wine, and saffron. Simmer 5 minutes. Push vegetables to the side, place fish in the pan, cover with vegetables; cover with lid or foil. Simmer over low heat for 12 minutes. Serve fish smothered in vegetables with broth.

Wild Orange Roughy With Fennel And Tomato

Ingredients:

Preparation / Directions:

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