This is an adaptation of recipe from a Greek Chef, Lefteris Lazarou.
What you will need
4 pieces of fresh sea bass fillet. approximately 200 grams each
100 milliliters olive oil.
i large chopped onion.
1 liter of fish broth.
300 grams chopped fresh fennel.
1/2 teaspoon turmeric.
30 milliliters fresh lemon juice.
salt and pepper.
some fennel leaves for garnish.
40 ml ouzo