Instructions: 1. Oil a large skillet and place over medium heat. Place fish in the skillet. Add tomatoes, fennel, thyme, bay leaf, garlic, peppercorns, salt, and saffron. Stir in the wine and bring to a boil.

2. Cover and simmer for 10 minutes, or until fish is well cooked but still firm.

3. Cool fish in cooking liquid. Serve fish cold with 4-6 tablespoons of cooking liquid. Garnish with thin slices of lemon and serve.

*This recipe also works well with other firm-meated fish such as tuna and salmon.

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