- Finely chop the onions, the garlic, the fennel and the parsley
1. Wash and pat dry the sea bass on a paper towel.
2. Heat a skillet (25 cm) over medium fire, and add the pounded pepper, coriander and fennel. Brown them for approximately 1 min. to release their fragrances.
3. Proceed by adding the olive oil, garlic and onion and allow them to cook over a low fire until the onion has lightly browned.
4. Add the tomatoes, lemon juice, vinegar and white wine to the mixture. Stir, and as soon as it starts boiling, add the salt, pepper and oregano.
5. Place the sliced fennel bulb and sea bass on the skillet along with its juices. Let it simmer for 10 minutes on each side.
6 .When it’s cooked, transfer the sea bass to a flat platter and spoon the sauce over it. Add the garnish to the fish -by mixing all ingredients together- just before serving.
