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Fish with Fennel

This simple Mediterranean fish preparation pairs well with Grenache Blanc or Roussanne, or blends of those: wines with both richness and acidity. The textured, complex Esprit de Tablas Blanc makes a particularly good pairing.

Serves: 2

Image of  Fish with Fennel


  • 1 lb. meaty, flaky white fish (like cod)
  • 1 bulb 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


  • 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.

Pairs With: Esprit de Tablas/Beaucastel Blanc, Cotes de Tablas Blanc, Patelin de Tablas Blanc, Roussanne, Grenache Blanc, Clairette Blanche