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1
Preheat the oven to 400 degrees F. Toss the baby vegetables with a drizzle of olive oil, salt and pepper.
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2
Place the vegetables on a baking sheet and roast for 6 to 8 minutes, or until golden and tender.
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3
In a saute pan, over medium heat, heat the oil.
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4
When the oil is hot and the shallots and garlic.
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5
Season with pepper.
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6
saute for 1 minute.
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7
Add the anchovies and olives.
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8
Continue to saute for 1 minute.
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9
Add the white wine.
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10
Bring the liquid to a simmer and cook for 3 to 4 minutes.
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11
Remove from the heat and pour into a blender.
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12
Blend until smooth.
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13
Place the mixture in a saucepan, and whisk in a cube of the butter at a time, until all of the butter is incorporated and the sauce thickens.
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14
Season with pepper.
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15
Season the fish with salt and pepper.
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16
Season the flour with Essence.
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17
Heat the oil in a large skillet.
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18
Dredge the fish in the seasoned flour, coating each side completely, shaking off any excess.
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19
Carefully lay the fish in the oil and pan-fry for 3 to 4 minutes on each side, or until golden.
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20
Remove and drain on paper towels.
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21
Season with Essence.
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22
To serve, spoon the sauce in the center of each plate.
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23
Arrange the vegetables in the center of the sauce.
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24
Lay the fish on top of the vegetables and serve.
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25
Combine all ingredients thoroughly.
