FOR 4 SERVINGS:

• four 400 gr. sea bass, filleted 
• 2 tablespoons extra virgin olive oil 
• 20 ml. anise liqueur 
• 1 pat butter 
• 10 fennel seeds 
• freshly chopped parsley 
• 1 glass dry white wine 
• 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.