Sea Bass with Anchovy Caper Butter

Slightly score the fish skin, divide the fish diagonally into portion pieces. Season fish with salt, pepper and juice of one lemon. Heat a little oil in a frying pan, sear fish pieces all around.

Cut fennel into slices and fry, add thyme. Depending on the corn starch of the fish pieces, cook in the oven at 200 °C for about 20 minutes. Cut both peppers in half, remove the core and cut into 1 cm squares. Cut the artichoke bottoms into cubes as well.

Heat olive oil in a frying pan, sauté vegetable cubes in it, season with salt, honey, thyme, pepper and juice of one lemon.

Remove the cooked sea bass and fennel from the frying pan and keep warm. Add minced anchovies and capers to the roast residue form, extinguish with a little fish stock and bind with cold butter.

Serve the sea bass and fennel with the artichoke hearts and peppers ragout and pour over the anchovy and caper butter.

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