1teaspoonlemon zestyellow part only, no white pith
1teaspoonorange zestditto above, only the orange part
1cupcanned tomatoeswith juice
2cupsdry white wine
¼cupchopped kalamata olive
Salt and pepper
2tablespoonsolive oilor as needed
In a small bowl, combine the herbs and the zests. Season the fish with salt and pepper, then spread the minced herbs on one side. Set-aside.
Heat 1 tablespoon olive oil in a saute pan. Add the fennel and saute until the fennel starts to brown on the edges, about 10 minutes. Add the wine and cook until the wine is reduced by ½. Add the tomatoes along with their juice; using your spoon mash them slightly. Simmer over medium-high heat until reduced by ½. Reduce heat to medium-low; add the olives and capers and simmer until the sauce is very thick.
Heat the remaining oil in a skillet; when hot, add the fish herb-side down. Cook about 3 minutes; then turn. Add a little more oil, if necessary; and cook until the fish is just cooked through. Do not overcook the fish. (This is the biggest mistake people make when cooking fish, they overcook it, and then it becomes all dry and yucky. If you cook it until it “flakes easily with a fork” you’ve overcooked it. Keep it moist in the center, cooking only until it’s opaque.)
Place the fennel mixture onto a warmed plate, top with fish and sprinkle basil and parsley over.