Baked Flounder with Tomato Caper Sauce

• 2 tablespoons olive oilolive-oil
• 1 medium onion, finely choppedonion
• 1 cup finely chopped fennel bulb (sometimes called anise)fennel
• 1 garlic clove, thinly slicedgarlic
• 1 (14 1/2-oz) can diced tomatoes including juicetomato
• 1/4 cup dry white winewhite-wine
• 2 tablespoons capers, rinsed and drainedcapers
• 1/4 teaspoon saltsalt
• 1/8 teaspoon black pepperpepper
• 1/2 cup fine dry bread crumbsbread-crumbs
• 3 tablespoons unsalted butter, well softenedbutter
• 1/4 teaspoon saltsalt
• 1/8 teaspoon black pepperpepper
• 4 (6-oz) pieces skinless flounder or sole filletflounder
• 2 tablespoons dry white winewhite-wine

1. 01Preheat oven to 425°F.
2. 02Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.

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