Farm-Raised Snapper with Fennel, Scallions, and Red Pepper

• 1/2 small fennel bulb (reserve leaves)
• 1 tablespoon olive oil
• Salt and freshly ground pepper
• 1 thick slice snapper, 1/23/4 pound
• 2 scallions, chopped
• Large pinch of herbes de Provence
• 3 or 4 fairly wide strips roasted red pepper
• 1/4 cup white wine
• 3 black Mediterranean olives, pitted and roughly cut
• A sprinkling of chopped fresh parsley and fennel leaves

1. Slice the fennel very thin.
2. If you have a mandoline, that will do the job well.
3. Heat the oil in a small frying pan, and scatter the fennel pieces in.
4. Salt and pepper lightly, and cook over very low heat; if the fennel seems to be browning and drying out, add a little water.
5. When it begins to soften, after about 5 minutes, clear the bottom of the pan and lay in the snapper, salted and peppered lightly.
6. Sprinkle on the scallions, the herbes de Provence, and scatter the red pepper on top.
7. Pour in the wine, and braise for 56 minutes, covered, turning once, and adding the olives during the last minute of cooking.
8. Garnish with chopped parsley and fennel leaves.
9. If your eyes were bigger than your tummy, which often happens to me, retrieve a piece of the fish, preferably a thinner, side piece that cooks faster, and make this fish salad: Cut the cooked fish into bite-sized pieces, and dress it with Winter Green Sauce (page 159).
10. Surround it with some cucumbers and tomatoes and more olives, as well as a hard-boiled egg and some tart greens, for a most satisfying lunch.

fennel, olive oil, salt, snapper, scallions, red pepper, white wine, black mediterranean olives, parsley

Taken from www.epicurious.com/recipes/food/views/farm-raised-snapper-with-fennel-scallions-and-red-pepper-378369 (may not work)