Pan-fried Fish with Fennel, Caper and Lemon Cream Sauce

This picture doesn't do the dish justice, but it really is a delicious dish. This time I served it with cos lettuce from the garden, and sauted potatoes, but it could as easily go with any seasonal steamed green, and mashed potatoes or brown rice......

Ingredients:
- 800 grams firm white fish
- Olive oil
- Good knob butter
- 1 fennel bulb, thinly sliced, fronds reserved
- 2 cloves garlic, crushed
- 3 Tablespoons capers
- Zest 1 lemon
- 3 Tablespoons lemon juice
- 1/2 cup cream
- 1 cup stock (fish or vegetable is best)
- Handful flat-leaf parsley, chopped
- Sea salt and pepper

Method:
Cut the fish into portions and season. Heat the oil and butter in a large saute pan and when the butter is sizzling add the fish. Cook until golden and just cooked through. Transfer to a plate, cover, and keep warm. Don't wash the pan.

Add the fennel to the pan and cook until tender. Add the garlic, capers, lemon zest and juice and let it bubble 1 minute. Add the cream, and stock, and season, and simmer until the sauce has reduced and thickened a little. Stir in the parsley.

Best served with rice.