Porgy with Fennel Frond Pesto

1. Prep Fennel Fronds and Bulb

Coarsely chop enough fennel fronds to measure one cup. Remove the outer layers and core from the fennel bulb, then thinly slice it.

2. Caramelize Fennel and Onion

In a large skillet over medium heat, add one tablespoon of olive oil, then sauté the fennel slices and onion with a pinch of salt and pepper for about 20 minutes, until caramelized.

3. Make Pesto

In a food processor or blender, combine garlic cloves, pine nuts, half a teaspoon of salt, and a few cracks of black pepper. Add the chopped fennel fronds and four tablespoons of olive oil, then process until smooth.

4. Cook Porgy Fillets

Season the porgy fillets with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium heat and cook the fillets for about 2 to 3 minutes on each side.

5. Plating

Lay the caramelized fennel and onion mixture on plates, place the cooked fillets on top, and spoon the fennel frond pesto over them. Serve with lemon wedges and optional cooked potatoes.