Fish with Fennel, Potatoes `

Pairs Well With

Serves 2


½ lb light flaky fish like petrale sole, corvine or ling cod
1 large bulb of fennel, trimmed & cleaned, sliced into thin slices
1 large red potato, cleaned and sliced thinly
1 small onion, cut in half and sliced thinly
1 shallot, chopped fine
10 green olives (I used Lucques), pitted and chopped
2 T Italian Parsley, chopped fine
1 lemon, juiced
2 t olive oil
½ T butter
¼ cup Pedroncelli Sauvignon Blanc, divided
½ cup low sodium fat free chicken broth, divided
Kosher salt and freshly ground black pepper


In a large non-stick skillet heat 1 teaspoon of olive oil on medium high heat and layer onion, fennel and potato. After sautéing for 2 minutes, sprinkle layers with 2 tablespoons Sauvignon Blanc and ¼ cup chicken broth. Lower heat a bit and cover. Steam/sauté for 5 minutes or until potato and fennel are tender.
Meanwhile, heat a medium non-stick skillet to medium high with 1 teaspoon olive oil. Rinse fish and cut in half if necessary and season with salt and pepper. Sauté for 2 minutes on each side and take out of pan and cover with foil. Add shallot to pan and cook until browned about 2 minutes. Add olives, lemon juice, remaining wine and broth and simmer for 2 minutes. Add parsley and butter and swirl for 1 minute. Take off heat and add fish, turning once to cover in sauce.