Makes 2 servings.

1 lb. meaty, flaky white fish, like cod
1 bulb Red Dog fennel, sliced
1 shallot, sliced
4 cloves garlic, roughly chopped
4 small plum tomatoes, peeled and diced
2 Tbsp olive oil
1 ½ cups dry white wine
Juice of 1/2 lemon
1 large sprig parsley, chopped
Fresh-ground black pepper
Salt
Crusty bread

Heat olive oil over medium heat in a large saucepan. Add the fennel and shallots and saute for a few minutes until they start to soften. Add garlic and saute for 2 minutes. Add wine and turn heat up to medium-high. Boil for 3 minutes. Add tomatoes and boil for 2 minutes. Submerge fillets in bottom of saucepan; add salt and pepper to taste. Cover, reduce heat to low and cook until fish flakes easily, about 10 minutes. Add lemon juice and correct seasonings. Ladle into bowls, top with parsley, and serve with crusty bread for dipping.