This recipe comes from the Restaurant Antico Martini in Venice, Italy.

"Antico Martini is the top-class restaurant in Venice Italy, famous the world over for fine food and refined service. Since 1720".

If 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 here>

Ingredients

four 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

• Season the sea bass fillets with salt and pepper and flour on both sides.

• In a large frying pan heat the olive oil until sizzling hot, then add the fish and cook until golden brown.

• Drain the oil and add the white wine, the anise liqueur, the fennel seeds, and cook for 3 - 4 more minutes.

• Transfer the fillets to a serving plate.

• Bind the sauce with the butter over a high flame, then pour around the fish.

• Sprinkle with the parsley.

Serves 4

Restaurant Antico Martini