Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil -chopped with their juice
1 md Fennel bulb; quartered 1 cn (2¬oz) ripe olives
-thinly sliced, reserve -sliced and drained
-some leaves for garnish 1/4 ts Fennel seed (opt)
1 md Onion; halved Salt and pepper
-thinly sliced 4 Sole or flounder fillets
1 cn (14«oz) whole tomatoes -skinned (about 5 oz ea)

Heat the olive oil in a large heavy skillet over medium-high heat.
Add the fennel and onion and saut? for 5 minutes. Add the tomatoes
and their juices, olives, fennel seed, salt and pepper. Simmer
uncovered, until thickened, 8 to 10 minutes.

Roll up larger fillets, starting with the thick end. smaller fillets
should be doubled up, slightly overlapping, before rolling. Put the
fish rolls, seam side down, in the hot tomato-fennel sauce. Cover and
cook over medium heat until the fish rolls are just opaque through
the center, 10 to 15 minutes. Taste the sauce for seasoning, adding
more salt or pepper if necessary. Serve with rice garnished with the
reserved fennel leaves.

Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95

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