Baked filet of sole with fennel

My grandmother made the best filet of sole. She dipped the filets in egg, dredged them in breadcrumbs and salt, then fried them in butter. Served with lemon wedges. Perfection. However, I'm trying to avoid fried foods, so I used a new cooking method the other night that I thought turned out pretty good. The Darling hated it, because she said the fish tasted funky. I disagreed. The Precious Angel had about five bites and said, "Oh, Daddy, that's yummy." I don't think she was lying to make me feel better, but who knows. Hopefully if you do this recipe with a decent piece of fish both you and your spouse or significant other and children will enjoy it immensely. So, preheat the oven to 450. Take the filets (I used about a pound and had to layer a couple of pieces) and just lay them down in a large, shallow pyrex-type baking dish. Sprinkle with a generous amount of sea salt and a little fresh pepper. Crush some fennel seeds in a mortar until the lovely aroma is released (each seed should be in a few pieces but not totally demolished). I probably used about a teaspoon after crushing. Sprinkle that onto the fish. Then melt yourself about a tablespoon of butter, add a shot or two of white wine, then the juice of one lemon. Simmer for a minute and pour over the fish and place in the oven, uncovered, for 15 minutes. You can't really overcook the fish because it's kinda getting poached so it'll stay moist, but make sure you don't undercook it because then you might poison everyone. Rumor has it that the flake test tells you when it's cooked, i.e. the fish flakes easily with a fork and looks pleasantly pearly inside. I served it with my oven fried potatoes and some salad and it worked out quite nicely, at least for me and the Precious Angel.