Heat the olive oil in a large skillet over medium-high heat. Add the fennel and onion and saute for 5 minutes. Add the tomatoes and their juice, olives, fennel seed, salt and pepper. Simmer, uncovered, until thickened, 8 to 10 minutes.
Roll up larger fish fillets, starting with the thick end. Smaller fillets should be doubled up, slightly overlapping, before rolling. Put the rolls, seam-side down, in the hot tomato-fennel sauce. Cover and cook over medium heat until the fish rolls are just opaque through the center, 10 to 15 minutes.
Taste the sauce for seasoning, adding more salt or pepper if necessary. Serve the fish and sauce with rice, if desired, and garnish with the reserved fennel sprigs.
This recipe yields 4 servings.
Comments: Thin fish fillets, such as sole or flounder, are rolled up and nestled in a simmering sauce of fennel, tomato, onion and olives. Save a few of the delicate fennel fronds for garnish.
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