Broiled Rockbass with Fennel Seed - serves 4

3-pound rockbass, split with backbone removed
4 tbsp butter
3/4 cup dry white wine
2 tsp fennel seed
Salt and ground pepper to taste
1 large tomato, peeled, seeded, and chopped
1 tbsp chopped parsley

Rinse the fish and pat dry. Place it, skin side down, on a well-oiled broiler pan. Melt the butter with the wine and fennel. Let simmer 2 minutes, remove from the heat, and let steep 15 minutes.
Preheat the broiler. Sprinkle the fish salt and pepper, and pour on the butter mixture. Place 4 inches beneath the broiler element and cook 6-8 minutes, depending on the thickness of the fish.
Remove to a warm platter. Mix the tomato with parsley and spoon it on the fish.