White Fish with Fennel and Cherry Tomatoes – 20-Minute Dinner

White fish with fennel: This light one-pan fish dinner combines tender white fish with thinly sliced fennel, juicy cherry tomatoes, garlic and a small splash of dry white wine. It is simple enough for a busy evening and ready in about 20 minutes.

The fennel softens first and creates an aromatic base, while the tomatoes release enough juice to help gently steam the fish under the lid. There is no need to turn the fillets, which makes the method particularly easy.

White Fish with Fennel and Cherry Tomatoes

A light fish skillet with tender fennel, juicy tomatoes and a splash of white wine.

Preparation time: 20 minutesServes: 2Difficulty: easy (2/5)

Ingredients

• 300 g white fish fillet (hake, sea bream or sea bass – fresh or thawed)
• 1 small fennel bulb
• 150 g cherry tomatoes (halved)
• 1 garlic clove (thinly sliced)
• 50 ml dry white wine
• 2 tablespoons olive oil
• 1 pinch ground nutmeg
• salt and pepper

Instructions

1. Pat the two fish fillets dry with a paper towel, then season both sides with salt, pepper and a pinch of ground nutmeg.
2. Cut off the upper green stalks and the tough bottom of the fennel bulb. Cut the bulb in half and slice it as thinly as possible.
3. Heat 2 tablespoons of olive oil in a large, deep frying pan with a lid over medium heat. Add the sliced fennel and cook for 4–5 minutes, until it softens slightly.
4. Add the sliced garlic and halved cherry tomatoes. Cook for another 2 minutes, until the tomatoes release some of their juice.
5. Pour 50 ml of dry white wine into the pan and allow part of the liquid to evaporate while it bubbles, about 1 minute.
6. Reduce the heat to low. Make a little space among the vegetables and place the two fish fillets in the pan.
7. Cover the pan with the lid and gently cook everything for 8–10 minutes over low heat. There is no need to turn the fish during cooking.
8. When the fish is opaque and flakes easily with a fork, the dish is ready. Serve directly from the pan.

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Cooking tip

Slice the fennel very thinly so it has time to soften before the fish goes into the pan. Once the fillets are added, keep the heat low and cover the pan. The trapped steam and vegetable juices cook the fish gently without turning it.

Frequently asked questions

Which white fish can I use?

Hake, sea bream and sea bass all work well. The fillet can be fresh or completely thawed before cooking.

Do I need to turn the fish?

No. The covered pan traps steam, allowing the fillets to cook evenly without being turned.

How do I know when the fish is cooked?

The flesh should be opaque and separate easily into flakes when gently tested with a fork.

Why should the fennel be sliced very thinly?

Thin slices soften within a few minutes and create a tender base without remaining firm at the end of cooking.

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This 20-minute fish dinner is light but full of flavour from the fennel, tomatoes, garlic and wine. Because the covered pan does most of the work, it is also a practical choice for a busy evening.

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