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Flounder Poached in Fennel-Tomato Sauce
- 3/4 teaspoon fennel seeds
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 1 small fennel bulb, thinly sliced, plus fennel fronds for garnish
- Kosher salt, freshly ground pepper
- 1 1/2 cups store-bought marinara sauce, preferably with no sugar added
- 4 4-ounce pieces skinless flounder fillet
- Coarsely chopped fresh tarragon
- A spice mill (optional)
Directions:View on Bon Appetit
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