The smell of turkey is still heavy in the air. And the refrigerator is full of leftovers. And yet the tummy is craving light and simple. Here is a remedy for that. Fish baked with tomato and herbs...with a hint of fennel/anise. Fresh and new. And your pallatte is cleared. I tell ya...this one is a goodie. For those days after a holiday meal :)
1/2 lb of fish fillet. You can use Mahi Mahi, or any hearty fish.
1 tbsf of anise.
3 tomatoes. Coarsely cubed.
1/3 cup of dry white vine
salt and pepper for seasoning
Start by preheating your oven to 400F. 10 minutes
While the oven heats, heat oil in a skillet. Pop the anise. 1 minute. Add the tomatoes.Cook for 3-4 minutes. Till the tomatoes resemble a sauce like thing. Add the wine. Let the wine cook off for 3-4 minutes. Season with salt and pepper.
Place the fish in an oven friendly tray. Make some criss cross on both surfaces of the fish. Season both sides with salt and pepper. Pour the sauce all over and around the fish. Place the tray in the oven for 20 minutes.
Drizzle with lemon juice and serve with spinach sauteed with garlic.
Feel fresh everytime :)