Pan-Seared Snapper with Tomato pan sauce and Fennel-Mint salad

Snapper Fillets                                3  each (3 ounce portions)
White Wine                                     2 ounces
Roma Tomatoes                              1 1/2 each (medium dice)
Anchovies                                      1 whole fish
Parsley (fine chopped)                   1 tsp
Basil (finely chopped)                     1 tsp
Garlic (minced)                               1 tsp
Lemon                                             ½ each
EVOO                                              3 tsp
Blended Oil                                      2 tsp
Fennel (shaved)                              ¼ bulb
Mint (chiffonade)                             1 tsp
Polenta (grilled)                                6 ounces (formed)

Procedure:
  Heat grill to high and let warm up.  Heat oven to 400 degrees Fahrenheit.  Heat pan on stove to medium-high heat.  Brush snapper fillets with oil and season with salt and pepper.  Sear until nice golden crust forms on one side.  Always sauté non-skin side first.  Set aside.  Take formed polenta and brush with olive oil, season with salt and pepper.  Mark a diamond pattern on polenta, transfer to a sizzle plate, and set aside.  Toss the fennel and mint in a bowl, squeeze the lemon and EVOO over mixture, and fold together. Season to taste.  Set Aside.  Roast Snapper in oven for 3 minutes until just cooked throughout.  At the same time heat the polenta cake until internal temp reaches 145 degrees.  Remove snapper from pan, return pan to stove over medium high heat.  Bring pan up to temp and add EVOO and garlic.  Sauté until blonded, then add anchovy, break up fillet in pan, deglaze with white wine, and then add tomatoes.  Sautee until tomatoes have broken down.  Add parsley and season to taste.  To plate: Polenta down on plate first, then snapper, then pan sauce, then top with fennel and mint salad.