Recipe information
Yield
Serves 4
Ingredients
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
1/4 cup chopped fresh Italian parsley
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.
Step 2
Arrange Fried Fennel in center of plates. Top with fish. Pour sauce over. Sprinkle with parsley and serve.
