INGREDIENTS
For Sauce:
2 TBSP. olive oil
1 medium onion, finely chopped
1 cup finely chopped fennel bulb
1 garlic clove, thinly sliced
1 (14 oz) can diced tomatoes incl. juice
1/4 cup dry white wine
2 TBSP. capers, rinsed and drained
1/4 tsp. salt
1/8 tsp. black pepper
For Flounder:
1/2 cup fine bread crumbs
3 TBSP. unsalted butter (well softened)
1/4 tsp. salt
1/8 tsp. black pepper
4 skinless flounder fillets
2 TBSP. dry white wine
DIRECTIONS
Heat oil in a 12-inch heavy skillet over medium high heat.
Saute onion and fennel, stirring until golden, about 8 minutes.
Add garlic and saute, stirring or 30 seconds.
Add tomatoes and wine; simmer briskly until liquid is reduced by one third.
Stir in capers, salt and pepper; transfer to a 2 quart shallow baking dish.
Stir together bread crumbs, butter, salt and pepper.
Season fish with salt and pepper.
Roll each fillet, skin side up, into a cylinder and arrange, seam side down on top of sauce.
Press bread crumbs onto flounder.
Drizzle wine carefully around fish (not over fish) and bake for 20 to 25 minutes.
Serves 4.
