This recipe works well with any firm, meaty fish. Try it with salmon, cod, or striped bass. You could even use extra-large shrimp.
In a large skillet over medium heat, heat 2 Tbs. of the oil until shimmering. Add the fennel and cook, stirring occasionally, until translucent and light golden, about 7 minutes. Add the garlic and cook until fragrant. Add the olives, capers, peel, oregano, and pepper flakes. Season lightly with salt and pepper, and cook, stirring, 1 minute. Add the marinara and 1/2 cup water, and reduce the heat to medium low. Gently simmer until the sauce is slightly thickened, 5 to 8 minutes.
Meanwhile, pat the fish dry with paper towels, and season with salt and pepper. Heat the remaining 1 Tbs. oil in a large nonstick skillet over medium heat. Add the fish and cook, flipping once, until light golden-brown on the outside and the flesh is translucent when cut into, about 5 minutes total.
Spoon the sauce into shallow bowls, and top with a fish fillet. garnish with the reserved fennel fronds, and serve with the bread, if you like.
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