Amberjack with Tomato-Fennel Sauce

Ingredients

• 14.5 ounce canned tomatoes canned
• 24 ounce amberjack fillets 
• 0.5 cup fennel bulb chopped
• 0.3 teaspoon fennel seeds dried crushed
• 0.3 cup parsley fresh divided chopped
• 1 teaspoon garlic minced
• 1 cup no-salt-added chicken broth undiluted canned
• 0.5 cup onion chopped
• 0.5 teaspoon pepper divided freshly ground
• 0.3 teaspoon salt 
• 0.5 teaspoon sugar 
• 8 ounce no-salt-added tomato sauce canned
• 4 cups water 

Equipment

• frying pan

Directions

1. Coat a large nonstick skillet with cooking spray; add chicken broth.
2. Place over medium-high heat until hot.
3. Add onion and next 3 ingredients; cook until vegetables are tender and liquid evaporates. Stir in stewed tomatoes and tomato sauce. Cook, uncovered, over low heat 30 minutes or until thickened. Stir in 2 tablespoons parsley, sugar, 1/4 teaspoon pepper, and salt.
4. Rinse fillets and pat dry; sprinkle with remaining 1/4 teaspoon pepper. Bring water to a boil in a large nonstick skillet over medium heat. Reduce heat, and add fillets; cover and simmer 8 minutes or until fish flakes easily when tested with a fork.
5. Remove fish from liquid, and place on a serving platter; discard liquid. Spoon tomato mixture evenly over fillets; sprinkle with remaining 2 tablespoons parsley.