For the herb butter, mix all ingredients and season. Season the fish fillets with salt and pepper. Next, brush one side with herb butter and turn in breadcrumbs to the other side, pressing a little smooth.
For the sauce, cut the fennel into narrow strips and sauté in butter. Extinguish with white wine, boil and reduce with the cream to a creamy sauce. Season and place in a baking dish. Place the fish fillets – bread side up – on top of the sauce. Bake over high heat until golden brown.