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Ingredients
- two 5- to 6-ounce fillets of sea bass or other firm-fleshed white fish, with skin
- 4 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fennel seeds, chopped fine
- Accompaniment if desired: parsnip fennel puree
Method
- Preheat oven to 425F.
- Rinse fillets and pat dry.
- Season fillets with salt and pepper.
- In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes.
- Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
- While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.
- Serve fillets skin sides up and spoon sauce over them.
