Bass Fillet with Wild Fennel
recipe comes from the Restaurant
Antico Martini in
Martini is the top-class restaurant in Venice
Italy, famous the world over for fine food and
refined service. Since 1720".
you would like to know more about the restaurant
or want to book a table then visit the restaurant
web site for further details <click
400 gr. sea bass, filleted
20 ml. anise liqueur
10 fennel seeds
1 glass dry white wine
2 tablespoons extra virgin olive oil
1 pat butter
freshly chopped parsley
salt, pepper, flour
the sea bass fillets with salt and pepper and
flour on both sides.
a large frying pan heat the olive oil until
sizzling hot, then add the fish and cook until
the oil and add the white wine, the anise liqueur,
the fennel seeds, and cook for 3 - 4 more minutes.
the fillets to a serving plate.
the sauce with the butter over a high flame,
then pour around the fish.
with the parsley.
Restaurant Antico Martini