Preheat the oven to 180 °C.
Cut the clipfish into servings and brush with pesto.
Place the fish on a baking tray with baking paper and bake in the oven for approx. 10 minutes.
Cut fennel in strips and cook in white wine for a couple of minutes.
Remove the fennel from the pan and reduce the wine to half.
Add butter, chopped sun-dried tomatoes and parsley to the wine.
Pan-fry the fennel in oil for approx. 1 minute.
Serve the clipfish with pan-fried fennel, sauce and potatoes on the side.