Cook carrot, fennel, and garlic in oil until browned, 5 minutes. Add tomatoes, water, wine, olives, capers, zest, lemon juice, salt and pepper flakes; simmer until reduced by half; 10 minutes.
Add fish, cover pan, and poach over low heat until firm, 8-10 minutes. Transfer fillets to platter, pour poaching broth over and garnish with fennel fronds.
From: CUISINE AT HOME e-mail, 1/2/14, Ogunquit
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|Serving Size: 1 Serving (445g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 81.6mg||25 %|
|Sodium 770.2mg||27 %|
|Potassium 1187.5mg||31 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 8.7g|
|Protein 33.4g||48 %|
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Calories per serving: 243
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