Seabass with grilled fennel

If fennel is not available, celery sticks may be used instead as long as they are flavoured with ground anise or fennel seeds. 

INGREDIENTS (2 servings)

2 fillets of seabass
2 fennel bulbs
1 carrot finely sliced
Olive oil
Butter 
Pinch of thyme
½ measure of Pernod
Parsley
Salt and pepper

METHOD

Cut the fennel into ¼” slices. 
Place inside a large bowl along with the carrot and coat with 2 tbsp of olive oil.
Sprinkle with salt and pepper and grill on a very hot grill pan or in the oven. Keep warm.
Season the fish
Heat the frying pan first then add 3 Tbsp of cooking olive oil.
Turn the heat to medium hot.
Make sure the sea bass skin is very dry, you can even lightly dust it with plain flour.
Place it in the pan and press it flat with a spatula until it stops springing back up.
Give it 3 minutes then turn it over for a further 2 minutes.
As soon as the fish a little firm to the touch, it’s ready.
It’ll continue cooking slightly with the residual heat.
Melt the butter in the microwave for 20 seconds. 
Add the Pernod and brush over the fish
Serve over a bed of fennel
Decorate with fennel leaves or parsley