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1
Heat skillet over medium high flame until it's nice and hot.
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2
In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper.
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3
Add 1/8 of a cup of the olive oil to skillet.
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4
Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more.
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5
Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes.
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6
Set the fennel aside and drain any oil from the skillet.
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7
Put remaining 1/8 cup olive oil into skillet over medium heat.
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8
Add shallots, garlic, saffron, and saute for 1 minute.
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9
Deglaze skillet with wine, lemon juice and pernod.
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10
When there is almost no liquid left in skillet add fish stock or water.
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11
Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes.
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12
Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes.
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13
Remove from oven and put fennel on a plate and snapper again on top of fennel.
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14
Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter.
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15
Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.
