Name: Provençal Tomato Sauce with Basil and Orange
Total time: 20 min
Ingredients: 2 cloves garlic , minced; 1/2 small onion , minced; vegetable oil (if needed); 1/4 cup dry white wine; 1/2 teaspoon fennel seeds , cracked; 1/2 teaspoon orange zest from 1 small orange; 1/2 cup clam juice or fish stock; 2/3 cup tomato puree; Pinch saffron , crumbled; 2 tablespoons minced fresh basil leaves

Why This Recipe Works

We chose sautéing for our fish fillets recipe because it added a delicate, crispy texture and flavor we couldn’t get with other techniques. For all fillets, we found that cooking them first on the smooth, rounded side—not the skin side—was best. The trick in our fish fillets recipe was to brown the fillets undisturbed on the first side, in the fat and with assertive heat, until the edges and a thin border on each fillet turned opaque, resisting the temptation to check doneness constantly. All that activity can cool down the food, meaning the fish won't brown and will be more likely to stick to the pan.

Instructions

Add garlic and onion to warm pan once fish has been sautéed and removed, and any juices set aside; add bit of oil if pan is dry. Sauté over medium heat until almost softened, about 3 minutes. Add wine, fennel, and zest, then clam juice, puree, saffron, and reserved juices. Simmer until slightly thickened, 2 to 3 minutes. Stir in basil and season to taste with salt and pepper. Spoon warm sauce over food and serve.