Preheat oven to 350ºF and place a large pot of salted water over high heat to boil for the pasta.
Place a large, oven-safe skillet over medium-high heat with the EVOO. Add the scallions, parsley and fennel seeds to the pan and cook until the scallions are tender, about 1 minute. Add the white wine and let it cook about 1 minute until most of the liquid is reduced away.
Add the diced tomatoes and clam juice to the pan along with the fish, some salt and freshly ground black pepper. Bring the liquids up to a bubble, and then put a lid on the pan (or some aluminum foil if you don't have a lid) and transfer it to the oven. Bake until the fish is cooked through, 15-20 minutes.