Pan-Seared Sole with Tomatoes and Fennel
For the fennel: Rinse the fennel, cut into quarters, core and then cut into thin strips. Chop the fronds and set aside for garnish.
Melt 1 tablespoon butter in a large saucepan, add the fennel and sweat for 1-2 minutes, until softened. Stir in the curry powder, wine, stock and Pernod, season with salt and pepper and simmer for about 5 minutes, until tender.
For the tomatoes: Cut an "X" in the base of the tomatoes, blanch in boiling water, shock in ice water, peel, quarter, core and chop.
For the fish: Rinse the fish, pat dry and season with salt and red pepper flakes. Heat the oil in a large frying pan and sauté the fish until golden brown on both sides, around 3-4 minutes.
Remove the fennel with a slotted spoon and arrange on serving plates with the tomatoes. Season the sauce with the remaining butter then pour over the vegetables. Arrange the fish on top and garnish with fennel fronds.