SEA BASS w/FRIED FENNEL & ANCHOVY BUTTER

By BobD

Ingredients

• 4 SERVINGS
• 4 7-ounce John Dory or sea bass fillets
• 1 tablespoon olive oil
• 2 cups dry white wine
• 7 canned anchovies, drained, finely chopped
• 1/4 cup (1/2 stick) chilled butter, cut into pieces
• Fried Fennel
• 1/4 cup chopped fresh Italian parsley

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Brush John Dory with oil.

Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat until hot.

Add fish and cook until just opaque in center, about 3 minutes per side.

Transfer fish to platter; tent with foil to keep warm. Pour off any oil from skillet.

Add wine and anchovies and boil until reduced to 1/3 cup, about 12 minutes.

Add butter and whisk until melted and smooth. Season sauce to taste with pepper.

Arrange Fried Fennel in center of plates. Top with fish. Pour sauce over.

Sprinkle with parsley and serve.

FRIED FENNEL

3 large fennel bulbs, trimmed, thinly sliced
9 tablespoons all purpose flour
3/4 cup vegetable oil

Preaheat oven to 200°F.

Line baking sheet with paper towels.

Place 1/3 of fennel in large bowl.

Add 3 tablespoons flour and toss to coat.

Heat 1/4 cup oil in heavy large skillet over medium-high heat.

Add fennel and fry until golden brown, turning with tongs, about 3 minutes.

Using slotted spoon, transfer fennel to paper towels; drain. Keep warm in oven.

Repeat with remaining fennel, flour and oil in 2 more batches.

Season with salt and pepper.