Fish in Fennel-Tomato Sauce

• ¾ tsp. fennel seeds
• 1/8 tsp. crushed red pepper flakes
• 1 tbsp. olive oil
• 2 fennel bulbs, thinly sliced
• Salt and pepper
• 1 ½ cup prepared tomato sauce (I like Mario Batali's tomato basil sauce)
• 4 fish filets (halibut, flounder or any non-fishy fish)
• 2 tbsp. chopped fresh tarragon

Crush seeds in plastic bag using a rolling pin and set aside.

Heat oil in large skillet until shimmering. Add fennel, salt and pepper. Cook, stirring often, until soft, 10-12 minutes. Add spices and cook, stirring, 1 minute. Add tomato sauce and ¼ cup water to the skillet. Bring to simmer and cook 5 minutes. Check seasoning.

Place fish in sauce, cover and cook over medium-low heat until fish turns opaque and begins to flake, 12-15 minutes. Sprinkle tarragon on top and serve.