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The Cook's Decameron · Chapter 76No. 62. Sogliole alla Livornese (Sole)
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Ingredients: Sole, butter, garlic, pepper, salt, tomatoes, fennel
Fillet a sole and put it in a saute-pan with one and a half ounces of butter and a clove of garlic with one cut in it, then sprinkle over it a little chopped fennel, salt and pepper, and let it cook for a few minutes. Turn over the fillets w hen they are sufficiently cooked on one side, take out the garlic and cover the fish with a puree of tomatoes at the last.