Bluefish with Fennel and Tomato Sauce Recipe

Name: Bluefish with Fennel and Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each fennel bulb; 2 tablespoons olive oil; 2 cloves garlic chopped; 1 strip orange zest 1 inch; 1/2 teaspoon fennel seeds; 1/4 cup liqueur anise flavor; 1 cup tomatoes peeled, seeded, chopped; 2 tablespoons butter; 1 x salt and black pepper; 1 1/2 pound bluefish boneless, skinless; 1 small sweet yellow bell peppers seeded, cut into 1/4 inch dice for garnish; 1 x chives for garnish, optional

Servings: persons

1 each fennel bulb
2 tablespoons olive oil
2 cloves garlic chopped
1 strip orange zest 1 inch
1/2 teaspoon fennel seeds
1/4 cup liqueur anise flavor
1 cup tomatoes peeled, seeded, chopped
2 tablespoons butter
1 x salt and black pepper
1 1/2 pound bluefish boneless, skinless
1 small sweet yellow bell peppers seeded, cut into 1/4 inch dice for garnish
1 x chives for garnish, optional

1
Discard the feathery green tops of the fennel, core and cut the bulb into 1inch pieces.
2
Heat 2 tablespoons of the olive oil in a 9 inch skillet.
3
Add the fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper.
4
Cover and simmer, over medium heat for 10 minutes.
5
After 10 minutes add the tomatoes, recover and simmer for 10 minutes longer.
6
Remove the cover and check the liquid in the pan.
7
If there is a good deal remaining, evaporate it until the mixture look syrupy.
8
Remove the orange rind.
9
Turn the heat off and stir in the butter.
10
Season to taste with salt and pepper; cool to room temperature.
11
Season the bluefish fillets with salt and pepper, and set them, skin side down in a generously buttered baking/serving dish large enough to hold the fillets in a single layer.
12
Spoon the cooled vegetable mixture over the fish, cover with foil and store in the refrigerator for up to 12 hours.
13
To bake and serve, remove the fish from the refrigerator 30 minutes before baking.
14
Preheat the oven to 375F (190C) and bake 20 to 25 minutes covered with foil until the center no longer looks translucent but opaque.
15
Remove from oven and serve; garnish with yellow bell pepper and chives.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 each fennel bulb, 2 tablespoons olive oil, 2 cloves garlic chopped, 1 strip orange zest 1 inch, and more.

Yes, Bluefish with Fennel and Tomato Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bluefish with Fennel and Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions