Ingredients

Serves 4.

• 1 1/2 pounds fish fillets of choice
• 2 tablespoons shredded fresh basil, for finishing

Braise

• 3 tablespoons extra-virgin olive oil
• 2 thick slices pancetta (2 ounces), cut into 1-inch pieces (or substitute prosciutto or bacon)
• 1 cup finely chopped fennel (about 1/2 bulb)
• Coarse salt
• Pinch of crushed red pepper flakes
• 1/4 cup water, plus more as needed
• 1 pint cherry or grape tomatoes
• 2 garlic cloves, minced
• Freshly ground black pepper

Method

Pancetta

1. Sauté pancetta in a tbs of oil over medium heat until it is cooked but not too crisp, about 5 minutes.
2. With tongs or a slotted spoon, transfer to paper towels to drain.

Aromatics

1. Return the skillet to medium heat, add the fennel and season with salt and the red pepper flakes. Sauté for just a minute or two, until the fennel begins to sizzle.
2. Add 1/4 cup water. Cover, reduce the heat to medium-low, stirring occasionally, until fennel is tender with just a little resistance, about 7 minutes.
3. Add a tablespoon of oil to the pan along with the tomatoes and garlic. Sauté, uncovered, shaking and stirring frequently, until the tomatoes begin to burst, about 10 minutes. Stir often and scrape up the lovely caramelized crust that will develop on the bottom of the skillet. Make sure things don't burn.
4. When about half of the tomatoes have burst, add another 2 to 3 tablespoons of water and the pancetta, cover and let simmer, stirring occasionally, while you prepare the fish.

Cook the fish

1. Pat the fish fillets dry with paper towels, and season all over with salt and pepper.
2. Heat a tablespoon of oil in a medium nonstick skillet (9- to 10-inch) over medium-high heat.
3. When the oil is ready, add the fish is pale golden, around 4 minutes per side.
4. Transfer the fillets to the simmering tomato-fennel sauce.
5. Cover and simmer gently over low heat, turning the fish occasionally until its cooked through, about 8 minutes total.

Serving

• Transfer the fish to warm plates.
• Stir the basil into the sauce, taste for salt and pepper, and spoon it around the fish on each plate.

Inspirations

• All About Braising: Monkfish Braised with Cherry Tomatoes & Basil