Baked Flounder with Tomato Caper Sauce

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 cup finely chopped fennel bulb (sometimes called anise)
• 1 garlic clove, thinly sliced
• 1 (14 1/2-oz) can diced tomatoes including juice
• 1/4 cup dry white wine
• 2 tablespoons capers, rinsed and drained
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup fine dry bread crumbs
• 3 tablespoons unsalted butter, well softened
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 (6-oz) pieces skinless flounder or sole fillet
• 2 tablespoons dry white wine

1. Preheat oven to 425F.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion and fennel, stirring, until golden, about 8 minutes.
3. Add garlic and saute, stirring, 30 seconds.
4. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes.
5. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
6. Stir together bread crumbs, butter, salt, and pepper with a fork until combined.
7. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce.
8. Gently press bread crumbs onto flounder.
9. Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.

olive oil, onion, fennel bulb, garlic, tomatoes including juice, white wine, capers, salt, black pepper, bread crumbs, unsalted butter, salt, black pepper, skinless flounder, white wine

Taken from www.epicurious.com/recipes/food/views/baked-flounder-with-tomato-caper-sauce-105592 (may not work)