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Heat the butter in a large frying pan. Add the onion, fennel, thyme and zest to the pan and cook for 5 - 6 minutes, until the onion soften.
Add the vermouth and reduce by a third. Add the stock and bring to the boil; simmer for about 10 minutes until your sauce has thickened slightly.
Season, remove the thyme sprigs and add the chopped parsley.
Heat a non-stick frying pan until hot.
Season and oil the sea bass then fry, skin-side down, for 3 minutes.
Turn the fish over and remove the pan from the heat.
Serve with the sauce.
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