White Fish with Fennel

Ingredients:

4 filets white fish
Salt and freshly ground black pepper
3 T olive oil
1 medium yellow onion, sliced with the grain
1 bulb fennel, cored and cut into very thin wedges
10 cherry tomatoes, cut in half
1 teaspoon of your favorite herb mixture 
1/2 cup white wine
1/2 cup chicken stock
1 lemon, juiced
2T butter
Lemon wedges


Directions:
Preheat the oven to 400 degrees F.
Heat a cast iron skillet or other pan you can place in the oven.

Pat the fish dry and sprinkle with salt and pepper. 

Heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbs and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.

Put the fish fillets into the pan. Sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.

Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.

Serve with steamed broccoli and rice.