1. Boil a pot of salted boiling water, squeeze out the lemon juice, add the lemon zest and Belgian endive. Drain the soft boiled endive and put it in ice water. When thoroughly cooled, remove from the water, drain and cut in half.

2. Finely chop the parsley and strain the lemon juice. Cut the fennel into thin strips.

3. Melt the butter in a hot pan and add some oil over high heat to heat it slightly, but be careful not to burn the oil, add 2 tsp of salt to the pan and let the oil bubble. Coat the fish and endive in flour, distribute the flour evenly but not too thick, shake off the excess flour by dropping them gently. (If you like a slightly spicy flavor, you can coat the fish with paprika and then dredge in flour; the paprika can also be sprinkled on the fish at the end.)

4. Fry the floured fish and endive in a pan over a warm flame. Meanwhile, using a small spoon, pour the butter from the pan continuously over the fish and endive, and sauté gently over a warm flame until the surface turns golden brown, about 5 minutes.

5. When the fish is almost fully cooked, (just insert the tip of a knife into the fish and if the tip is warm continue to heat for another two minutes) add the fennel to the pan. Finally pour in the lemon juice and sprinkle some parsley.

6. To plate the fish, spread some of the fennel on a plate and place a slice of the endive on top of it, topping it off with the fried fish. Arrange the rest of the endive on the sides of the plate, sprinkle the top with some of the cooking butter and finally garnish with some parsley. Sprinkle with 2 small spoons of red pepper powder, or more depending on your preference for spice.

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