Path the Red Snapper Fillet (250 gram) with kitchen paper and season with Salt and Pepper (to taste)
Wash the Cherry Tomato (5) and slice up the Fennel Bulb (1 bulb) Rinse under water
In a skillet heat up 1 tsp of Extra-Virgin Olive Oil (1/2 teaspoon) and Garlic (1 clove) on a medium high heat, when the garlic turns a light golden color add the tomatoes, season with salt and pepper. Fresh Basil Leaf (3) and Dried Oregano (1 teaspoon) to the seared tomatoes and sauté for 1 minute . Remove from the heat.
Puree the tomatoes, garlic and Vegetable Broth (1/4 cup) with an immersion blender. Set aside.
In a clean skillet add the remaining Extra-Virgin Olive Oil (1/2 teaspoon) when warm add the sliced fennel, salt and pepper and cook on medium until fennel is tender. Remove and set asides
In the same skillet sear the fish fillet skin down. When the skin is golden and crispy, turn the fish over and continue cooking. Once the fish is cooked, remove the heat. Pour the tomato sauce into a plate, add the cooked fennel.
place the cooked fillet onto the plate. Decorate with some fresh fennel leaves, drizzle some extra-virgin olive oil and serve it up.