Instructions: Chop about 2 tablespoons of the feathery fennel greens and set aside for garnish. Trim the base and remove the stalks from the fennel bulb. Cut off any discolored parts of the bulb. Quarter the bulb lengthwise and slice thinly crosswise.

In a skillet large enough to hold the fillets (cut in half, if necessary), combine the sliced fennel, carrots and 1/2 cup of wine. Cook, covered, over medium- low heat until the fennel is slightly wilted and beginning to stick to the pan, 10 to 15 minutes. Add the remaining 1/2 cup wine to the pan and season with salt and pepper. Sprinkle fish with salt and pepper and lay it on top of the vegetables. Cover pan and steam the fish over medium-low heat until the flesh is opaque in the center, 10 to 15 minutes.

Transfer fish and vegetables to a large serving plate. Serve, garnished with lemon wedges and the reserved chopped fennel greens.

Makes 4 serving.

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