recipe ingredients
1 Tbsp. olive oil
1 medium-sized fennel bulb, quartered and thinly sliced
1 medium onion, halved and thinly sliced
1 can (14 1/2 oz.) whole tomatoes, chopped with their juice
1 can (2 1/4 oz.) sliced ripe olives, drained
1/4 tsp. fennel seed (optional)
Salt and pepper
4 sole or flounder fillets (about 5 oz. each) skinned

recipe directions
Heat the olive oil in a large skillet over medium-high heat. Add the fennel and onion and sauté for 5 minutes. Add the tomatoes and their juice, olives, fennel seed, salt and pepper. Simmer, uncovered, until thickened,8 to 10 minutes. Roll up larger fish fillets, starting with the thick end. Smaller fillets should be doubled up, slightly overlapping, before rolling. Put the 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.

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