Fresh Fish and Shaved Fennel with Mustard Saffron Sauce Recipe

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Main Course

Main Course - Misc

Fresh Fish and Shaved Fennel with Mustard Saffron Sauce

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Ingredients:
1/4 cup Chardonnay
olive oil
1 T chopped shallot
1 tsp. chopped fresh basil
1 tsp. chopped fresh thyme
4 4-oz. fillets of sturgeon, halibut or sea bass
1 medium fennel bulb, thinly sliced
1 cup mustard saffron sauce
salt and pepper to taste
cherry tomatoes for garnish
dill sprigs for garnish

Directions:
Serves 4
In a shallow dish, mix Chardonnay, 1/4 cup olive oil, shallot, basil and thyme. Add fish in a single layer and invert to coat all sides. Cover and refrigerate overnight.

In a non-stick skillet over medium low heat, sauté fish 3-5 minutes per side until opaque throughout. Season with salt and pepper. Remove from skillet and keep warm. In the same skillet over medium heat add a small amount of oil. Add the fennel and toss until just heated through. Season with salt and pepper. Mound fennel in the centers of 4 serving plates. Top with fish. On each plate, drizzle Mustard Saffron sauce in a circle around fennel and fish. Garnish plate with cherry tomatoes and fresh dill sprigs