Active time: 20 min Start to finish: 40 min

　　

Ingredients

Makes 4 servings

　　

For sauce

2 tablespoons olive oil

　　1 medium onion, finely chopped

　　1 cup finely chopped fennel bulb (sometimes called anise)

　　1 garlic clove, thinly sliced

　　1 (14 1/2-oz) can diced tomatoes including juice

　　1/4 cup dry white wine

　　2 tablespoons capers, rinsed and drained

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　

For flounder

1/2 cup fine dry bread crumbs

　　3 tablespoons unsalted butter, well softened

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　4 (6-oz) pieces skinless flounder or sole fillet

　　2 tablespoons dry white wine

　　

Step 1

Preheat oven to 425°F.

　　

Make sauce:

Step 2

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.

　　

Prepare flounder:

Step 3

Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.

　　

Step 4

Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.