Monkfish Saganaki

1. 1

   Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks.

2. 2

   Halve bulb lengthwise, core, and thinly slice crosswise.

3. 3

   Saute fennel, chile, and scallions in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until fennel begins to soften, 4 to 5 minutes.

4. 4

   Add wine and bring to a boil.

5. 5

   Season fish with salt and pepper and add to fennel mixture.

6. 6

   Cook, covered, over high heat until fish is just cooked through, 5 to 6 minutes.

7. 7

   Remove lid and sprinkle feta over fish and cooking liquid, then cook, swirling skillet frequently, just until cheese is melted and sauce is creamy, 1 to 2 minutes (do not let boil).

8. 8

   Serve fish immediately, with sauce spooned over it.

9. 9

   Garnish with fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.