Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.
Recipe information
Yield
4 Servings
Ingredients
3
1
1
1
1
4
Preparation
Special Equipment
Step 1
A spice mill (optional)
instructions
Step 2
Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside.
Step 3
Heat oil in a large skillet over medium-low heat. Add sliced fennel, season with salt and pepper, and cook, stirring often, until soft, 10-12 minutes. Add spices and cook, stirring often, until spices are beginning to darken, about 1 minute.
Step 4
Add marinara sauce and 1/2 cup water to skillet; bring to a simmer and cook to meld flavors, about 5 minutes. Season with salt and pepper.
Step 5
Season fish with salt and pepper and fold fillets in thirds or in half to form packets. Place fillets in sauce. Cover skillet and reduce heat to medium-low. Cook until fish is opaque and beginning to flake, 12-15 minutes.
Step 6
Divide fennel-tomato sauce and fish among shallow bowls. Sprinkle tarragon and fennel fronds over.