Instructions: In a 12- to 14-inch saute pan, heat the olive oil over medium-high heat. Add the onions, the garlic, 2 tablespoons of the mint, 2 tablespoons of the fennel tops, and chile flakes; cook until the garlic is lightly browned and onion is softened, about 8 to 10 minutes. Add the tomatoes and salt and pepper, to taste, and cook, uncovered, for 15 minutes.

Meanwhile, place the fish in a pan that just holds them.

When the sauce has cooked, pour it over the fish and place the pan over low heat. Cook, covered, for 10 minutes, until the fish are cooked through. Sprinkle with the parsley and the remaining mint and fennel and serve immediately.

This recipe yields 4 servings.

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