I don’t know where Marie got this recipe back in the 1980's but it is yummy and very easy. It is a fine way to use any common fish filets when you don’t have any other special recipe to try and when/if you want a tasty meal without frying the fish. I modified the recipe slightly such that the fish is served in a casserole with the tomato vinaigrette. I also slightly increased the amounts of butter, chives, olive oil and parsley.

To have a complete meal you will want to serve some type of carbohydrate. Baked potatoes, etc., are fine. We especially enjoy a nice crisp dry white wine, like our local LaBelle winery's Seyval Blanc, with this meal.

Ingredients:

1½ lbs. of Very ripe Italian Plum Tomatoes, chopped with juice (or 1, 28 oz. can of peeled plum tomatoes with juice)

2 tbsp.of minced shallots

1 tbsp. of minced garlic

2 tbsp. of snipped fresh chives

1 tbsp. of white balsamic vinegar

2 tbsp. of fresh flat leaf parsley

4 tbsp. of olive oil

1 tsp. of ground fennel or grind whole fennel seeds

Salt and pepper

4, 6 oz. fish fillets (Many varieties of fish will do. For example, cod or haddock.)

2 tbsp. of butter

Directions:

I use a Magic Bullet® to grind fennel seeds. Do that or something similar if you have only fennel seeds.

Combine the chopped tomatoes and juice with the shallots, garlic, vinegar, chives, parsley, 2 tbsp. olive oil, and ¼ tsp. of the ground fennel seeds in a large skillet. Mix well. Heat to a simmer, covered, and cook for ten minutes at a simmer.

In a small bowl mix ¾ tsp. ground fennel seeds with ½ tsp. of salt and ½ tsp. pepper. Sprinkle this seasoning on both sides of the fresh fish fillets.

Use a non stick pan, heat 2 tbsp. of olive oil, add the fish fillets and cook them over moderate heat until they are browned (around 5 minutes). Flip the fish and add the butter, then cook about 5 minutes more, making sure the fish is cooked through.

Add the fish to the tomato vinaigrette mixture and simmer for two to three minutes. Put the Mixture in a pre-warmed casserole and serve it.

Enjoy! This dish is quite tasty.

Variation:

While camping in the Florida Keys Marie would wrap/seal in all the ingredients with aluminum foil, put that into a covered skillet with a small amount of water, and proceed to poach the fish in the vegetables using our gasoline stove. It was great!