Can anyone recommend a fennel sauce for a fillet of black sea bass? I'm planning on sauteeing some fillets tonight and my lady requested that as a topping. I usually saute them with butter and herbs in a pan, about three minutes on the skin side and another minute or so after flipping.
Another issue, she also asked if I can bread the fish. I usually don't use any breading, so any ideas for a light batter? Also, any technique issues that arise when you bring breading into the mix?