This fish, sweetly marinated in Sambucca and fennel takes only minutes to marinate and is served with a classic buerre noir sauce

Ingredients

• 3 tblsp lemon juice
• 1 tblsp fennel seeds
• ¼ cup virgin olive oil
• ½ cup dry white wine
• 3 tblsp Sambucca or anise-based drink
• 600-750 grams fish fillets

Method

1. Place the lemon juice, fennel seeds, olive oil, wine and Sambucca in a shallow dish or resealable plastic bag. Add the fish fillets, cover if necessary and refrigerate for 20 minutes.
2. Remove the fish from the marinade and pat dry. Heat a good knob of butter in a frying pan and when hot, place the fish fillets in. Always place them into the hot pan the side you wish to serve uppermost first. Cook for 2-3 minutes and then turn. Cooking time will depend on the thickness of the fish fillets. To check, use a fork to break the flesh in the thickest part and if the fish flakes easily it is cooked. Remove from the pan ad set aside.
3. Add the butter to the pan and stir to remove any sediment its base. Cook over a moderate heat for about a minute or until the butter begins to brown lightly.
4. Serve the fish with greens, creamy whipped potatoes and a little of the browned butter.

Cooks Tips

We used fennel bulbs. Slice thickly and pan fry in a little butter or olive oil until just tender.