Fish Fillet Braised in Vanilla-Scented Tomato Sauce

• 1 tablespoon olive oil
• 12 cup sliced onion
• 14 teaspoon fennel seed, lightly crushed
• 14 teaspoon crushed red pepper flakes
• 12 cup dry white wine
• 1 vanilla bean, split
• 12 teaspoon dried oregano
• 1 12 cups peeled and chopped tomatoes, with juices
• 14 teaspoon salt
• 1 13 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

1. In a large nonstick skillet, heat the olive oil over medium heat.
2. Add the onions, fennel seeds and pepper flakes.
3. Cook until the onions begin to soften, about 5 minutes.
4. Pour the wine into the pan, add the vanilla bean and bring to a boil.
5. Cook 2 minutes.
6. Add the oregano, tomatoes and salt.
7. Reduce heat and simmer 5 minutes.
8. Remove the vanilla bean.
9. Put the fish into the pan and spoon the sauce over it.
10. Cover and cook on medium-low heat for 12 minutes per inch of thickness.
11. Baste the fish occasionally with the sauce.
12. When the fish is cooked through, remove the pieces with a spatula.
13. Keep warm.
14. Boil down the sauce until lightly thickened.
15. Stir in the lime or lemon juice and parsley.
16. Spoon over the fish and serve.

olive oil, onion, fennel, red pepper, white wine, vanilla bean, oregano, tomatoes, salt, white fish, lime juice, parsley

Taken from www.food.com/recipe/fish-fillet-braised-in-vanilla-scented-tomato-sauce-51873 (may not work)