Fresh Fish and Shaved Fennel with Mustard Saffron Sauce

Note from Cheri: This recipe was given to me by Chef Patrick Finney of the Napa Valley Wine Train. It's amazing what Patrick can accomplish in the tiny train kitchen. Follow this link for more information on the Napa Valley and more great restaurant recipes!

1/4 cup Chardonnay olive oil 1 T chopped shallot 1 tsp. chopped fresh basil 1 tsp. chopped fresh thyme 4 4-oz. fillets of sturgeon, halibut or sea bass 1 medium fennel bulb, thinly sliced 1 cup mustard saffron sauce salt and pepper to taste cherry tomatoes for garnish dill sprigs for garnish

Serves 4 In a shallow dish, mix Chardonnay, 1/4 cup olive oil, shallot, basil and thyme. Add fish in a single layer and invert to coat all sides. Cover and refrigerate overnight. In a non-stick skillet over medium low heat, sauté fish 3-5 minutes per side until opaque throughout. Season with salt and pepper. Remove from skillet and keep warm. In the same skillet over medium heat add a small amount of oil. Add the fennel and toss until just heated through. Season with salt and pepper. Mound fennel in the centers of 4 serving plates. Top with fish. On each plate, drizzle Mustard Saffron sauce in a circle around fennel and fish. Garnish plate with cherry tomatoes and fresh dill sprigs