2 lb fish, filleted
2 tbsp of extra virgin olive oil
1 tsp fennel seeds
4 garlic cloves, chopped
1 shallot, sliced
Salt and black pepper
2 tbsp capers, drained
1 14oz can diced tomatoes
2 tbsp balsamic vinegar
1/2 cup fresh basil, 10 leaves, torn or shredded
1/2 cup clam juice
Crusty bread for mopping
Preheat the oven to 400 degrees.
Rinse the fish filets under cold water to remove any scales. Pat dry.
Heat a large ovenproof nonstick skillet on the stovetop over medium heat. Add 1 tablespoon of the EVOO to the pan, once around the pan. Add the fennel seeds garlic, and shallots to the pan and cook for 2 minutes.
Rinse the fish fillets and pat them dry. Season the fish with salt and pepper and set aside.
In a small bowl, combine the capers, tomatoes, the remaining tablespoon of EVOO, the balsamic vinegar, basil and clam juice. Add the mixture to the skillet and cook for 2 to 3 minutes.
Slide the fillets into the pan. Spoon the sauce over the fish and transfer the skillet to the oven.
Bake the fish for 15 minutes, or until cooked through, adding the bread to the oven to warm through for the last minute or two.