Sar ou Dorade au Fenouil et au Vin Blanc

Mme Totte Feissel demonstrated this dish for me in the kitchen of her house on a Marseille hill-top. She pointed out that she used an oven tray which held the juices and had a grill fitted over it which kept the fish just above them. In the absence of this piece of equipment it would be well to use a large shallow oven dish with a grid of some kind fitted into it.