Directions:
- Sauté the fennel, onion, and garlic in the olive oil in a large skillet for 5 minutes or until the fennel and onion are tender.
- Add the Pernod and mix well.
- Cook for about 3 minutes or until most of the liquid evaporates, stirring frequently.
- Add the tomatoes, tomato juice, wine, salt, and pepper and mix well.
- Simmer for 15 minutes, stirring occasionally.
- Process the tomato mixture in a blender or food processor until puréed.
- You may prepare up to this point 1 day in advance and store, covered, in the refrigerator.
- Bring the sauce to a simmer, stirring occasionally.
- Add the fillets and spoon some of the sauce over the top of each.
- Simmer, covered, for 10 to 15 minutes or until the fillets are opaque and flake easily.
- Remove the fillets to serving plates and spoon some sauce over each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.72 Kcal (392 kJ) | ||
| Calories from fat | 24.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 4% | |
|---|---|---|---|
| Cholesterol | 7.74mg | 3% | |
| Sodium | 327.28mg | 14% | |
| Potassium | 515.12mg | 11% | |
| Total Carbs | 9.4g | 3% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 5.25g | 11% | |
| Vitamin C | 26.9mg | 45% | |
| Iron | 0.2mg | 1% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 42.09 Kcal (176 kJ) | ||
| Calories from fat | 11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 4% | |
|---|---|---|---|
| Cholesterol | 3.48mg | 3% | |
| Sodium | 146.98mg | 14% | |
| Potassium | 231.33mg | 11% | |
| Total Carbs | 4.22g | 3% | |
| Sugars | 2.61g | 23% | |
| Dietary Fiber | 0.77g | 7% | |
| Protein | 2.36g | 11% | |
| Vitamin C | 12.1mg | 45% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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