Please note: When changing this recipes servings, the directions and nutritional information will refer to the original serving size.

Ingredients

• 1 small fennel bulb
• 2 Tablespoons olive oil, divided
• 1 red bell pepper, cut into thin strips
• 1 medium red onion, halved and thinly sliced
• 4 plum tomatoes, seeded and chopped
• 3 garlic cloves, pushed through a press
• 1 Teaspoon salt, divided
• 3/4 Teaspoon dried thyme leaves
• 1/2 Teaspoon ground pepper
• 1/4 Cup dry white wine or water
• 2 1/2 Pounds skinned striped bass fillets

Directions