Salmon with Fennel by Patti Lorenzo Encarnacion

Prep Time:  20 minutes

Cooking time: 30 mins.

Serves: 6 to 10 people

 

One whole salmon boneless fillet

1 fennel bulb, sliced

2 yellow onions, sliced

3 to 4 plum tomatoes, sliced

Freshly ground black pepper

½ c. chardonnay or any white wine desired.

½ c. olive oil

Preheat oven to 500°. Spread about ¼ c. of the olive oil on the bottom of  a 13” x 9” pan or half sheet pan. Sprinkle salt and pepper on both sides of fish. Place fish in pan. Distribute sliced fennel, tomatoes, and onions on top of fish. Drizzle the rest of the olive oil and the wine over the fish. Place in  oven and cook for 30 to 35 minutes or until fish flakes with a fork.