Transform tonight’s meal into a delicious new dish for tomorrow with this recipe from Katie Workman, author of the book Dinner Solved!

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Credit: Photography by Joseph De Leo

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonstick skillet, heat 2 tbsp. oil over medium. Add the sliced fennel and onions, season with salt and pepper and cook, stirring occasionally, until onions start to soften, about 5 minutes. Add the zucchini and garlic and cook, stirring occasionally, until tender, about 5 minutes. Stir in the wine and cook 1 minute. Reserve 2 cups vegetables for the French-Style Fish Chowder. Transfer the rest of the vegetables to plates. 

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  • Wipe out the skillet and heat the remaining 1 tbsp. oil over medium-high. Season the fillets and cook, turning once, until just flaky, 3 to 4 minutes per side. Reserve 2 fillets for the French-Style Fish Chowder. Serve the rest of the fillets on the vegetables; top with the fennel fronds and zest. Serve with the lemon wedges.

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