Sautéed Wild Striped Bass Fillets

Ingredients (14)

• FOR THE ROASTED FENNEL:
• 2 bulbs fennel
• 4 tsp extra-virgin olive oil
• Sea salt and freshly ground pepper
• FOR THE SAUTÉED CORN and TOMATO SALAD:
• 1 tbsp extra-virgin olive oil
• 3 ears corn
• 1 pint cherry or grape tomatoes
• Sea salt and freshly ground pepper
• FOR THE STRIPED BASS:
• 4 8 oz skin-on wild striped bass fillets
• 1/2 cup Wondra, or all-purose flour
• Sea salt and freshly ground pepper
• 2 tbsp extra-virgin olive oil