I love the Mediterranean flavors of this dish. If you have a skillet large enough to hold everything the recipes doubles well, though it may take a few minutes longer for the sauce to reduce.
If you want to get fancy, reserve some of the fennel fronds and use them to garnish the final dish.
The quickest way to thinly slice basil leaves it to make a chiffonade: Stack up the leaves and roll them into a tight little cigar, then slice thinly. Unroll and you'll have perfect ribbons.
Make Baby Food: This is fine for babies, either pureed or cut up—the only thing to give you pause is the alcohol. Much of it cooks off, but since the cooking time is relatively short there will still be some remaining in the sauce. For the record, fennel, olives, and capers were among Harry's favorite foods when he was about eight months old.
Mama Said: "Super easy and super delicious. I had never chopped fennel or cook with Niçoise olives or capers before, even though I've eaten all of those things plenty of times, so it was a big success for me. And cooking fish, well, I never do that right, except I did this time, and it was so easy!" Lee P., mom of two, Pittsburgh, PA
Cooking Time35 min
Cooking Time - Text35
Total Timeunder 1 hour
One Pot MealYes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Texturegarlicky, salty, savory
- Two 6-ounce tilapia fillets (or any other white-fleshed fish)
- Salt and pepper
- 1 tablespoon olive oil
- 1 fennel bulb, stalks trimmed and discarded, halved vertically, cored, and sliced as thinly as possible (see Notes)
- 1 garlic clove, minced
- ½ cup dry, white wine or vermouth
- Once 14.5 ounce can diced tomatoes, with juice
- ¼ cup chopped, pitted Niçoise or other brine-cured black olives
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons thinly sliced basil leaves (see Notes)
- Lemon wedges for serving
2012 Debbie Koenig