Preparation time: 50 min.
Recommended wine: Bianco dei Colli Bolognesi (Emilia Romagna)
1- Clean the sea bass, scale, degut, cut into fillets, wash and cut into small pieces. Trim the fennel bulbs, removing the toughest external leaves and the stalks, keep a few leaves on one side, wash, dry and cut into thin wedges.
2- Put 3 spoons of oil in a pan and fry the fennel wedges briskly; season with salt and pepper, add 4 spoons of water, cover and cook on a medium heat for about 12-15 minutes, stirring occasionally.
3- In the meantime, put the remaining oil in a pan, heat and fry the pieces of sea bass for about 2-3 minutes; season with a pinch of salt and pepper, add the white wine, leave to evaporate on a high heat and finally add to the fennel.
4- Bring a saucepan of salted water to the boil and cook the spaghetti until it is “al dente”, drain, add the fennel and sea bass sauce, garnish with the torn fennel leaves kept on one side and serve hot.