Acqua Pazza | Sonoma-Cutrer Vineyards

Ingredients

• 6 oz firm skinless white fish fillets such as red snapper or black cod (4)
• 2 tsp freshly ground fennel seeds
• Fine sea salt
• 3 tbsp extra-virgin olive oil
• 4 large garlic cloves, peeled and thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1 large white onion, peeled, halved and thinly sliced lengthwise (about 2 c)
• 15 oz canned petite diced tomatoes, drained
• 1 c Italian dry white vermouth
• 1/3 c chopped fresh basil
• Lemon wedges for serving