Snapper with Fennel, Onion and Tomato

Ingredients

• 4 small pats butter 
• 0.5 cup chicken stock see 
• 1  bulb fennel cored very thin cut into wedges
• 1 teaspoon herbs de provence 
• 1  juice of lemon juiced
• 4 servings lemon wedges for squeezing
• 3 tablespoons olive oil 
• 4 servings salt and pepper black freshly ground
• 2  tomatoes cut into small wedges
• 16 ounce fish fillets white mild fish
• 0.5 cup white wine 
• 2 small onions yellow with the grain sliced

Equipment

• frying pan
• oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes.
4. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
5. Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter.
6. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
7. Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.