In a saucepan over a medium heat, fry your garlic in the butter and oil until golden. Add the fennel seeds and give a stir and then add two thirds of your chopped parsley. Fry it until it all goes a darker, translucent green, stirring all the time. Take off the heat and add the anchovies, stirring and mashing them into the oil. Now over a low heat stir in your flour and cook for 1 minute (as if you're making a white sauce) and add the small peas. Add the cream to the sauce and season with salt and pepper. The peas will finish off cooking when the fish is cooked with the sauce.
In a 30cm (12inch) frying pan, heat up enough oil to just cover the bottom of the pan. When the oil is hot carefully add your 4 pieces of fish, one at a time, skin side up. Fry them for 2 minutes before carefully turning them with a spatula and cooking them for a further 2 minutes on the skin side. Now add the sauce to the pan, and gently simmer for a further 2 minutes. Sprinkle on the remaining parsley before serving. This is delicious served with a watercress salad and some mashed potato.
Per serving: 1068 Calories (kcal); 31g Total Fat; (32% calories from fat); 137g Protein; 8g Carbohydrate; 475mg Cholesterol; 1182mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates