Porgy with Fennel Frond Pesto

1. Prepare the Fennel

Chop the fennel fronds and measure out one cup. Blend the fennel fronds until finely chopped. Thinly slice the fennel bulb after removing its outer layers and core.

2. Sauté the Vegetables

Heat one tablespoon of olive oil in a skillet over medium heat. Add the sliced fennel bulb and onion, season with kosher salt and freshly ground black pepper, and sauté until caramelized (about 20 minutes).

3. Make the Fennel Frond Pesto

In a food processor, combine garlic cloves and pine nuts with a half teaspoon of salt and black pepper. Drizzle in four tablespoons of olive oil to reach a smooth consistency.

4. Cook the Porgy Fillets

Season the porgy fillets with salt and pepper. In another skillet, heat a tablespoon of olive oil over medium-high heat and cook the fillets for about 2-3 minutes on each side until golden brown and cooked through.

5. Assemble the Dish

Spread the caramelized fennel-onion mixture on plates, top with cooked porgy fillets, and add a dollop of fennel frond pesto. Serve with lemon wedges and cooked potatoes if desired.