Eel With Olives, Chiles, And Capers (

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   1. Preheat the oven to 450u00b0F.

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   2. In a large sauce pan, combine the tomato sauce, red wine, caper berries, olives, and red pepper flakes and bring to a boil over medium heat.

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   3. Meanwhile, season the eel with salt and pepper and arrange in a single layer in a baking dish.

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   4. Pour the sauce over the eel, put the dish in the oven, and bake for about 20 minutes, until the eel is cooked through. Transfer to a warmed platter, sprinkle with the chopped fennel, and serve immediately.

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