Cod in tomato sauce with fennel

Ingredients:

• 4 cod fillets without skin, center cut (170-200 g each)
• 2 tbsp extra-virgin olive oil + extra for drizzling
• 1 onion, thinly sliced
• 1 fennel root, trimmed and thinly sliced, plus chopped herbs for serving
• 3 cloves of garlic (2 chopped, 1 crushed)
• 1 tbsp chopped fresh oregano
• 1/3 cup Kalamata olives, halved
• 0.5 tsp red pepper flakes
• 1/3 cup dry vermouth or dry white wine
• 1 can (800g) canned peeled whole tomatoes, hand crushed
• 4 slices ciabatta, cut in half

Preparation:

1. Preheat oven to grill mode.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, fennel, and a pinch of salt and black pepper; cook, stirring, until the vegetables are softened and just beginning to brown, about 10 minutes. Add the minced garlic, oregano, olives, and red pepper flakes and cook until the garlic is softened, 1 to 2 minutes. Stir in the vermouth and cook until almost completely evaporated, about 3 minutes. Add the tomatoes and bring to a simmer. Reduce the heat to medium-low and cook until the sauce thickens slightly, about 5 minutes.
3. Season the cod generously with salt and black pepper and arrange the pieces in the pan with the sauce. Cover and simmer until the fish is almost cooked through, 6-8 minutes. Turn off the heat and let the fish sit in the sauce for about 3 minutes more.
4. Meanwhile, brush the ciabatta with olive oil and grill for 1-2 minutes per side. Rub with crushed garlic.
5. Divide the fish and sauce among plates, drizzle with olive oil, sprinkle with fennel fronds, and serve with ciabatta.