Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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 purée

　　

Step 1

Preheat oven to 425°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Serve fillets skin sides up and spoon sauce over them.