Sea bass with fennel vegetables

Ingredients

• 2 bulbs fennel
• 2 cloves garlic
• 1 tsp fennel seeds
• 8 sprigs thyme
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 20 ml Noilly Prat
• 150 ml dry white wine
• 720 g sea bass (cutlets; pieces about 180 g each)
• 1 tbsp butter
• 60 g black olives (pitted)
• Lemon juice

Instructions

1. 1.

   Wash, clean and halve the fennel, remove the tough core and slice into rounds. With pressed garlic cloves, fennel and thyme sauté in 2 tbsp hot oil for 1-2 minutes until golden brown. Season with salt and pepper, deglaze with Noilly Prat and white wine. Cover and simmer gently for about 5 minutes.

2. 2.

   Wash and pat the sea bass dry. Salt, pepper and cook each side in the remaining oil for 1-2 minutes.

3. 3.

   Remove the fennel from the pan and arrange on plates with the sea bass. Reduce the sauce slightly, stir in butter, add olives, season with salt and pepper, pour over the fish and fennel, and serve.