Braised Monkfish with Fennel, Olives, & Blistered Tomtoes, Over Pesto Pasta

Serves 4 

Fish

• 1.3 - 1.5 pounds monkfish, or cod (we used monkfish, but next time I'll use cod)
• 1/2 cup grape tomatoes, halved along poles
• 1 cup dry white wine
• 2 cloves garlic, thickly sliced
• 1 large bulb fennel, sliced into a 3 mm slice
• 1/2 cup sliced Kalamata olives
• 8 ounces diced canned tomatoes (San Marzano preferred)

Pasta

• 1 pound linguine
• 1/2 to 3/4 cup pesto

Preparation 

Pre-heat broiler. Broil grape tomatoes till blistered. Remove and set aside. Salt and white pepper fish. In a non-stick pan, on high, bring 1 T EVOO to smoking. Add fish to pan, and cook on each side until browned. Remove from pan. Deglaze with wine. Add canned tomatoes and garlic.  Add fennel and kalamata olives, and simmer till fennel softens. Turn off heat. Slice fish into 1" slices and place fish and tomatoes on top of vegetable mixture. Cover and allow fish to steam while you finish the pasta. Cook pasta until al dente, toss with pesto sauce. Remove cover from fish and vegetables, and check fish. Cook a touch longer if not fully cooked (it most likely will be). Ladle fish and veggies over pesto covered pasta.