Flathead Mullet fillet and fennel salad with bottarga and salmon eggs

1 kg. of Flathead Mullet or European Sea Bass
2 fennel
80 gr. of bottarga
A jar of salmon eggs
Olive oil, salt and pepper (as needed)

Clean the fish, scale and fillet, cut into diamonds, add salt and pepper. Clean the fennel and cut into thin slices, dress with olive oil, bottarga and pepper. In a frying pan, brown the fish filets, arrange the fennel salad on the base of the plate along with fish and the salmon eggs.