Braised Fish with Fennel and Tomato

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/3 cup dry white wine
• 1/4 cup water
• 1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
• 2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
• 3 to 4 garlic cloves, peeled and thinly sliced
• 4 thin lemon rounds
• Coarse salt and freshly ground pepper
• 4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper

1. Prepare braising liquid Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices.
2. Season with salt and pepper.
3. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
4. Braise fish Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce.
5. Cover and simmer until the fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
6. Serve Spoon some of the braising sauce into a shallow bowl, then top with fish.
7. Drizzle with olive oil and sprinkle with pepper.
8. Buy four fillets of the same size (4 to 5 ounces each) so they cook at the same rate.
9. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly inside and out.
10. Much thicker and the exterior could toughen before the center has cooked.
11. If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape.
12. Otherwise, remove the rind before slicing.

extravirgin olive oil, white wine, water, fennel bulb, tomatoes, garlic, lemon rounds, salt, firmfleshed fish

Taken from www.epicurious.com/recipes/food/views/braised-fish-with-fennel-and-tomato-393788 (may not work)