Mahi-Mahi with Spicy Tomato-Fennel Sauce

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add fennel, garlic, crushed red pepper to taste and salt. Cook, stirring occasionally, until softened and beginning to brown, about 4 minutes. Add wine and cook, stirring, until almost evaporated, about 1 minute. Add stock, tomatoes and olives.

Nestle mahi-mahi into the sauce. Adjust heat to maintain a lively simmer. Partially cover and cook for 4 minutes. Flip the fish and continue cooking until the tomatoes are softened and the fish is opaque in the center, 4 to 6 minutes more.

Drizzle with the remaining 2 tablespoons oil and sprinkle with the fennel fronds, if using.