Seared Red Snapper with a Burst Cherry Tomato Sauce with Fregola, Fennel and Zucchini

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Sweated Red Onion:

Olive oil, to coat pan

1 pinch red pepper flakes

2 cloves garlic, smashed

1/2 red onion, diced

Cherry Tomato Sauce:

Olive oil, to coat pan

2 cloves garlic, smashed

1 pinch red pepper flakes

1 pint multi-colored heirloom cherry tomatoes, halved

Kosher salt

1/2 cup anise liqueur, such as Pernod

1/2 cup chicken stock, plus more as needed

1 cup fregola

2 baby fennel bulbs, core removed and julienned, fronds reserved

1 zucchini, green cheeks, small diced

3 tablespoons grated Parmesan

2 tablespoons minced chives

2 tablespoons minced oregano

Nice finishing olive oil, as needed

1/2 lemon, squeezed

Snapper:

Olive oil, to coat pan

1 red snapper, cut into four 3-by 3-inch fillets, skin scored

Kosher salt

Chive blossoms, to garnish