Fish with Creamy Fennel Sauce Recipe

Fish with Creamy Fennel Sauce Recipe

The flavor of fennel marries well with fresh fish.

Fish with Creamy Fennel Sauce


  • 1 ½ pounds fish fillets, such as sole
  • 3 Tbs olive oil
  • 1 Tbs lemon juice
  • 1 tsp fennel seed
  • 1/4 cup onion, finely chopped
  • ½ cup dry white wine
  • 1/3 cup heavy cream


  1. Combine 2 Tbs olive oil with the lemon juice in a large glass bowl.
  2. Crush and add ½ tsp fennel seed to the bowl.
  3. Add the fish fillets to the oil-juice mixture and gently turned until coated. Cover the bowl and marinate for 30 minutes in the refrigerator.
  4. Lay the fillets on a baking pan and cover.
  5. Bake at 375F for 20, or until the fish begins to flake. Don't over cook.
  6. While the fish is baking, heat remaining olive oil in a large skillet over medium-high heat. Add the remaining fennel seed and sauté 3 minutes.
  7. Add the onion and cook for 1 more minute.
  8. Add the wine and bring to a boil. Reduce heat and simmer until the liquid is reduced to 2 Tbs.
  9. Add the cream to the skillet and bring to a boil. Simmer for 2 minutes or until slightly thickened.
  10. Plate the fish and spoon the warm sauce over top.

Note: Serve with a simple pasta or risotto.
When buying fennel select bulbs that are clean, firm and solid, without signs of splitting, bruising or spotting. The bulbs should be whitish or pale green in color. Both the stalks and the leaves should be green in color. There should be no flowering buds, this indicates the fennel is past maturity. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise.

Bella Italian Food Recommends

Aqua Fish Large Oval Platter
This 16-inch oval platter with our whimsical Aqua Fish design is great for serving fish, pasta, vegetables or as a bread bowl or just as a decorative centerpiece. Each piece is hand-made and then painted completely by hand without the use of stencils or decals. It is food safe.

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This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.