Lemon Sole and Gurnard with a Tomato and Fennel Sauce

Ingredients

• 1 lemon sole filleted
• 1 gurnard filleted
• 25g butter
• Drizzle olive oil
• Salt
• pepper
• 1 onion, diced
• 2 cloves garlic sliced
• 3 star anise
• Few sprigs of thyme
• 1 tin chopped tomatoes
• 1 tbs tomato paste
• 1 tsp fennel seeds
• 200ml fish stock
• 1 lemon
• 200g samphire
• 50g butter
• 1 fennel shaved
• 1 lemon juice and zest
• Few sprigs of dill chopped
• Splash of olive oil