The lusciously tangy tomato-based sauce in this gluten-free fish recipe is perfect for sopping up with good gluten-free bread, and it’s equally delicious served over gluten-free pasta.
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White Fish Braised with Tomato, Fennel, and Potatoes
Servings 4
Author Eric Lundy
Ingredients
-
3
tablespoons
olive oil -
1
small yellow onion,
halved and cut into 1/4-inch half-moons -
1
small fennel bulb,
halved, cored, and cut into 1/4-inch half-moons, reserving a few fronds - Kosher salt and freshly ground black pepper
-
Pinch
red pepper flakes -
1
cup
gluten-free chicken or vegetable broth -
1
cup
tomato sauce or tomato puree -
8
small red or multicolored potatoes,
sliced - Zest and juice of 1 lemon or 1 small orange
-
3
sprigs fresh thyme -
4
(6-ounce each) lingcod fillets or other firm-fleshed white fish fillets
Instructions
-
Heat the oil in a 12-inch heavy skillet over medium-high heat. Add the onion, fennel, 1/2 teaspoon kosher salt, a few grinds of black pepper, and a pinch of red pepper flakes. Cover and cook, stirring occasionally, until the vegetables are softened, about 7 to 8 minutes. Pour in the broth and tomato sauce, then add the sliced potatoes, lemon zest and juice, thyme sprigs, and another 1/2 teaspoon salt. Cover and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes. Taste and adjust seasoning with pepper. Nestle the fish fillets into the sauce in a single layer. Cover and simmer gently for 10 minutes, turning the fillets once halfway through so they cook evenly. When the fish is opaque and flakes easily, remove and discard the thyme sprigs. Garnish with the reserved fennel fronds and serve immediately, spooning plenty of the tomato-fennel sauce over the fish.
Photography Erin Ng