Sea Bream Fillet on Vegetables

Sprinkle sea bream with lemon juice and season with salt and pepper.

Trim and rinse the fennel, cut in half lengthwise, remove the stalk and cut the bulb crosswise into strips. 

Peel and cut the carrots into thin sticks.

Peel the shallots and chop finely, then saute in half of the butter until translucent. Add the fennel and carrots and season with salt and pepper. Add the white wine, cover and simmer about 5 minutes.

Dredge the sea bream in flour, then sear in hot butter on each side for about 3 minutes in a pan.