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Yellowtail with Fennel Sauce

2 cups loosely packed fennel fronds, preferably wild

1/4 teaspoon chopped garlic

1/2 cup olive oil

1/8 teaspoon salt

3/8 teaspoon fresh lemon juice, or to taste

4 cups white wine

5 black peppercorns

1 bay leaf

Grated zest of 1/2 lemon

4 (6-ounce) yellowtail fillets

Colatura (Italian anchovy sauce)

Bring water to boil in a medium saucepan. Blanch the fennel greens for about 15 to 20 seconds, then remove and drain.

Puree fennel fronds in a blender with the garlic, then drizzle the olive oil into blender with the salt. Add the lemon juice, to taste.

Put 4 cups water, the wine, peppercorns, bay leaf and lemon zest in a large saucepan (big enough to hold the 4 fish fillets) and bring to a boil. Reduce heat to medium and simmer for 5 minutes for flavors to steep.

Using a spatula, lower fish fillets into hot liquid and poach for several minutes just until stiffened (if there is not quite enough liquid to completely cover fillets, add equal parts wine and water to cover).

Remove fillets from liquid, drain and place on warm serving plates.

Ladle 2 tablespoons fennel sauce on each fillet and sprinkle 2 to 3 drops of colatura on each fillet, or to taste.