- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 cup finely chopped fennel bulb (sometimes called anise)
- 1 garlic clove, thinly sliced
- 1 (14 1/2-oz) can diced tomatoes including juice
- 1/4 cup dry white wine
- 2 tablespoons capers, rinsed and drained
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup fine dry bread crumbs
- 3 tablespoons unsalted butter, well softened
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 (6-oz) pieces skinless flounder or sole fillet
- 2 tablespoons dry white wine
- Preheat oven to 425°F.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
- Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
- Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.