Poached Provençal White Fish | Center for Science in the Public Interest

Ingredients

• 1 onion, thinly sliced
• 1 bulb fennel, thinly sliced
• 1 clove garlic, thinly sliced
• ¼ cup extra-virgin olive oil
• ¼ cup dry vermouth (optional)
• 1 pint cherry tomatoes, halved
• 1 tsp. orange zest
• ¾ tsp. kosher salt
• 1½ lbs. tilapia, sea bass, snapper, or other firm white fish, skin removed and cut into chunks
• A few fennel fronds
• ½ lemon, cut into wedges