Okay, need to structure a recipe based on the given data. The user provided a detailed instruction, so I must follow it closely.

First, the intro should start with ‘La ricetta Filetti di cernia con finocchi e pomodorini…’ and mention the delicate taste of branzino (Wait, no, the title says cernia, which is sea bass. Wait, check: the title is “Filetti di cernia”, which is sea bass. The intro needs to highlight the flavors like the delicate taste of sea bass, possibly mentioning the ingredients like fennel and cherry tomatoes, maybe the herbs like oregano and saffron. Also, Omega-3 benefits from the fish. The context given also mentions it’s a main course, hearty but light, easy to digest. So the intro needs to capture that: a main course combining sea bass with caramelized fennel and tomatoes, herbs, maybe the balance of acidity from vinegar, wine, citrus notes. Emphasize the freshness and quality of ingredients. Also, maybe the presentation as a warm dish served with, perhaps, some crusty bread.

Then, preparation steps in

format. Need to parse the user’s step-by-step provided in the content. Let’s look:
Original preparation steps as per the user’s data:

First, prepare the sofrito: clean and slice the spring onions, sauté in a pan with oil, add fennel slices, let infuse, then add cherry tomatoes (halved or quartered), capers, olives. Season with salt and pepper, cover, sauté over low heat.

Then, coat sea bass pieces in flour, shake off excess, pan-fry in anti-stick skillet with oil. Deglaze with white wine. Transfer fish to the fennel pan, add broth, cook another 3-4 minutes. Adjust seasoning, garnish with oregano. Serve hot.

Need to structure each step in bullet points. Each
must be a single step. Also, check ingredient list: aceto is listed but in steps, they used vino and brodo, but maybe the vinegar is from capers? Or maybe a possible oversight? The ingredients list included aceto, so maybe somewhere?
Wait, looking back, the preparation text given by the user says: Innanzitutto preparate il soffritto: …

So, the steps in user’s data do mention using olio (so the oil is used in the sofritto). The aceto might be part of the capers, since they are capperi sott’aceto (capers in vinegar), so maybe not a separate step. The original instructions don’t explicitly mention aceto anymore besides the capers, so perhaps it’s redundant.

The user’s instructions mention the ingredients, but the testo per più contesto describes the prep steps: the key steps are making the sofritto with onions, fennel, tomatoes, capers, olives; cooking the sea bass in flour and frying, then deglazing with wine, adding broth, etc.

So I need to translate those steps into bullet points. Let’s outline each step precisely:

First bullet points, steps in the user’s description:

1. Saffron maybe? The ingredients list includes zafferano (saffron), but in the preparation steps provided in the testo per più contesto, there’s no mention of zafferano being used. Hmm, that’s conflicting. Check the user’s provided steps: The actual preparation text mentions origano secco (oregano), salt, peperoncino (maybe not). Wait the testo says:

Aggiustate di sale e pepe e spolverizzate con origano secco. So the oregano and salt and pepper. The list of ingredients includes zafferano (saffron), but it’s not used in the steps given. Wait, maybe it’s a mistake in the ingredients list? Or perhaps the user provided an extra ingredient by mistake. The user’s detailed preparation doesn’t include saffron. So in the recipe, do I need to include saffron? According to the instructions, we must use only info from the context related to the recipe. The preparation steps don’t mention saffron, so probably it’s an error in the provided data. But since the ingredients list has “zafferano”, but steps don’t use it, probably better to exclude. Because the user’s instruction says to use info from the context (testo per più contesto) which doesn’t mention saffron. So just ignore zafferano.

Now, proceed to structure the steps.

Also need to check if “finocchi” (fennel) are already part of the title, so emphasis on their caramelized texture.

The preparation steps:

Start by making the sofritto with onionettes (cipollotti), sliced, sauté in oil, then add fennel slices, let infuse, then tomatoes (halved/quarter), capers (drained?), olives. Season with salt and pepper, cover, cook low heat.

Then coat sea bass in flour (after drying), fry in anti-stick pan with oil, add wine when browning, then transfer to the fennel pan, add broth, cook 3-4 minutes, finish with herbs.

Wait, the detailed procedure:

Original steps:

1. Prepare the soffritto: slice cleaned cipollotti into thin rings, sauté in a pan with 2-3 tbsp oil; then add fennel slices, cook a bit, add tomatoes halved or quartered, capperi well-drained (sgocciolati), green olives. Season, cover, cook over low.

2. Meanwhile, process the fish: wash/dry the sea bass pieces, dust with flour and shake off excess, fry in anti-stick pan with oil, until golden. Deglaze with white wine (I suppose, the original says “Sfumate con il vino”, so deglaze with the wine? Wait, no, the steps say “Sfumate con il vino” after frying. Then once cooked, transfer fish into the fennel mixture’s pan, add the broth, cook for 3-4 minutes.

Wait the exact step in user’s provided text: “Sfumate con il vino . Trasferite i filetti di cernia, nel tegame contenente i finocchi , bagnare con il brodo caldo e proseguite la cottura per 3-4 minuti. Aggiustate di sale e pepe e spolverizzate con origano secco. Impiattate e servite ben caldo !”

So after frying the fish in pan, deglaze pan with wine, then move the fish into the fennel pan, add broth, cook together. Then season again, garnish with oregano.

So steps in order:

Sofritto steps:

Prep cipollotti (spring onions) by slicing.

Sauté in oil, then add fennel slices, then tomatoes, olives, capers.

Season, cover, simmer.

Then, fish steps:

Dry fish, dust with flour (the ingredients list has farina 00, so that’s the flour).

Pan-fry in olio ev, then deglaze with white wine.

Then transfer fish to the fennel mixture, add broth, cook.

Final seasoning, garnish with oregano, serve.

Now, steps must be broken into bullet points, each as a
, each step a single action.
Need to ensure that the bullet points reflect all steps in order, with clear verbs. Also ingredients not mentioned in the steps (like the extra oil, etc.)

Other considerations: the preparation mentions ‘pane’ in the ingredient list, but in the steps it’s not used, so probably ignore, unless the user’s additional info mentions it, but according to problem description, must use only info relevant to the recipe. The user says “usando i dati seguenti” from the testo per più contesto, which may not require bread here. So exclude it.

Also, the user’s text mentions using ‘brodo vegetale’, vino bianco, etc. All included.

Now, structure:

Intro paragraph. 50-100 words, starting with the required phrase. Mention key flavors: the delicate sea bass with sweet fennel, tangy tomatoes, briny capers and olives, bright acidity from vinegar (through capers in vinegar?), herbs like oregano. Highlight it’s a main course (piatto), perhaps a main dish served hot, emphasizes fresh ingredients.

Then the preparation steps in unordered list (without numbered steps) as
- steps. Wait, the user’s instruction says to use
  - for the preparation section. The points should be in a list of steps. Wait the user says: “descivi la preparazione … Scrivi i passaggi principali usando solo i tag HTML
    - …
    .” So each step is a bullet.
    
    So step breakdown:
    
    1. Preparing the sofritto (start with slicing the onions, then sauté with oil, then add fennel, etc)
    
    But to capture each action step.
    
    Step by step:
    
    Possible steps:
    
    Li items:
  - Cut the cipollotti thinly into rounds.
  - Sauté the cipollotti in a pan with oil until translucent, add fennel slices and sauté a bit longer, then add tomatoes, capers (drained), olives. Season with salt and pepper.
  - Cut the cipollotti into thin rounds and thinly slice the fennel.
  - Sauté the cipollotti in a pan with olive oil over low heat until translucent; add the fennel slices and cook a few minutes more until slightly softened.
  - Add halved or quartered cherry tomatoes, drained capers, and black olives to the pan. Season with salt and freshly ground pepper, stir to combine, cover, and simmer on low heat until fennel and tomatoes are tender, about 10 mins?
  - Clean and thinly slice the cipolletti, then sauté in olive oil until golden and translucent.
  - Add thinly sliced fennel and cook briefly, just until fragrant, for a couple minutes.
  - Add halved or quartered tomatoes, drained capers, and black olives to the pan.
  - Season with salt and pepper, stir to combine, cover the pan, and cook on low heat for a few more minutes, stirring occasionally with a wooden spoon.
  - Cut cipollotti into thin rounds and fennel into thin slices, prepare tomatoes (cut), drain capers, slice olives (if not already cut). Wait, olives are pre-cut? The recipe might have whole olives? Probably just add whole or slice if big.
    Proceed.
    
    Steps for the preparation section (li items):
    
    The full step-by-step from given text:
    
    1. Cleaning and chopping cipollotti, then frying them.
    
    Breaking down the steps from user’s instruction’s testo per più contesto:
    
    1. Start by preparing the sofritto: clean and slice the cipollotti, then sauté in pan with 2-3 Tbsp oil. Then add fennel slices, let infuse a few moments. Then add tomatoes (cut halfway or quarters), capers (drained), olives. Season, cover pan, cook a few minutes low flame, stir occasionally.
    
    Second part:
    
    Preparate il soffritto: pulite, lavate e tagliate a rondelle sottili i cipollotti. Rosolare in un tegame con olio. Aggiungete il finocchio (tagliato sottiletto). Lasciate insaporire per un attimo. Unite i pomodorini (tagliati a metà o in 4). Aggiungete i capperi sgocciolati e le olive nere. Sale, pepper, coprire con coperchio, cuocere a fuoco dolce, mescolando.
    
    Then the fish steps:
    
    Assicurarsi che:
    
    Dopo aver pulito e asciugato i filetti di cernia (though the ingredient list says the fish is already cleaned as they say “filetti di cernia già puliti”. But the testo instruction says “lavati e asciugati con carta assorbente”. Wait the user’s detailed prep says “lavate i filetti, asciugarli con carta assorbente”.
    
    So in the steps for fish:
  - Pat the sea bass filets dry with paper towel, then lightly dust them in all-purpose flour, shaking off excess flour.
  - In a separate anti-stick skillet, heat a little olive oil, pan-fry filets until golden on each side. Pour in white wine to deglaze the pan, scraping up any browned bits (the sfumatura). Then transfer the fish into the fennel mixture’s pan, adding the wine (does the vino go into the fish pan, or added after?
    Wait, the steps say:
    
    Sfumate con il vino. So deglaze the pan (after frying the fish?) then transfer the fish?
    
    Wait the user’s text says:
    
    Fati rosolare da entrambe lati in a non-stick skillet, con poco olio. Sfumate con il vino. Trasferite filetti in the fennel pan. Then add brodo caldo, cook together.
    
    So sequence:
    
    After frying the fish in pan, you add the wine to the pan (to deglaze, to create a sauce?), then maybe the wine is added to the fish pan, then transfer the fish and liquid to the other pan? Hmm, the original text says “Sfumare con il vino” after frying the fish. The “Sfumare” is to deglaze the fish pan, after cooking, then maybe add the wine, then transfer everything?
    
    Wait exact step:
    
    “Fateli rosolare da entrambi i lati in una padella antiaderente, con poco olio. Sfumate con il vino. Trasferite i filetti…”
    
    So the deglazing with wine is done in the fish pan, then transfer the fish to the fennel pan, adding the wine?
    
    Wait the user’s steps:
    
    After frying fish, deglaze pan with white wine. Then transfer fish to the fennel-and-tomato mixture pan, and add broth, then cook together.
    
    Wait no, the instructions:
    
    “Sfumate con il vino . Trasferite i filetti di cernia, nel tegame contenente i finocchi , bagnare con il brodo caldo e proseguite la cottura per 3-4 minuti.”
    
    So Deglaze the fish pan with the wine, then transfer the fish to the veggie pan (which already contains the soffritto). Then pour the wine from the fish pan to the vegetables? Or when transferring, the wine goes along?
    
    Hmm, the steps:
    
    Fry the fish, then deglaze the fish’s pan (where its fried?) with the wine to make a sauce, transferring fish into the soffritto, and adding the wine? Or perhaps when you add the wine to the fish pan, deglaze, then collect the liquid, and transfer everything?
    
    Alternatively, when you’re deglazing the fish pan, you use the wine, then take the fish out of that pan (since it’s going into the fennel/sofrito pan), but the wine and fonds from the fish pan would need to be part of the sauce.
    
    Wait the user’s source text says:
    
    After frying fish in pan with oil, you add vino: “sfumate con vino”, then transfer fish to the fennel mixture, but what about the vino? Hmm, “Sfumate” is to deglaze the fish pan, so that liquid becomes part of the sauce. So perhaps:
    
    Transferring process: after deglacing the fish pan with wine (add the wine), let it reduce a bit, then transfer the sauce to the main pan with the veggies, along with the fish?
    
    Wait the original says: after deglasing with vino, then trasferite i filetti (the fish filets) to the veggie pan, then “bagnare con il brodo caldo e proseguire…”. The “bagnare con brodo caldo” comes after moving the fish. So steps:
    
    Fish steps:
  - In a separate pan, pat fish dry, dust with flour, shake off excess. Fry both sides until golden, then add white wine into the fish pan to deglaze. Let it reduce partly. Then transfer fish to the fennel/sofrito pan, pour the wine sauce into the pan, then add the broth. Hmm not sure, need parse.
    Wait: after frying the fish, deglaze the pan with the wine (step: after pan frying fish, pour wine into pan, and let it simmer to deglase, creating sauce. Then transfer the fish into the main veggie pan, then pour that white wine liquid into the main pan, then add the vegetable pan’s contents along with the fish?
    
    Alternatively, the steps could be:
    
    After cooking the fish:
    
    Then add wine to the fish pan, let reduce a bit, then transfer fish to the fennel pan, and the liquid from the fish’s pan would be part of the dish?
    
    Wait the original text: “poi unite i pomodorini, capperi, etc…, then when the fish is ready: “trasferite i filetti di cernia dal padella antiaderente to the main veggie pan. Then “Bagnare con il brodo vegetale caldo e proseguire cooking.
    
    Wait the steps after floting fish:
    
    After frying fish, after deglasing the pan (with vino) then: transfer the filets to the veggie-pan, then into the veggie pan adding the wine? or just move the fish, then pour the wine into the dish or not?
    
    The original step by step says exactly:
    
    After frying the fish, deglaze with vino (the step “Sfumate con il vino”—so, add the wine into the pan where the fish was cooked to deglaze, perhaps to deglaze to make a sauce. Then transfer the fish to the main dish pan (with the veggie compot), then add warm broth.
    
    Hmm this could be confusing. But to transcribe steps as per instructions:
    
    The order:
    
    1. After pan-frying fish, adding vino to pan to deglaze, then proceed.
    
    Then transfer fish filets to the veggie mixture, and then add the white wine? Or the wine is part of the pan?
    
    The user’s original text says after frying the fish, “Sfumate con il vino” – which is deglazing the fish’s pan with wine, reducing briefly, then transfer the fish to the other pan, and then add the wine liquid to the main pot?
    
    Wait the original:
    
    After frying fish (from the “padella antiaderente” which is a separate pan), after adding the wine, they transfer the fish to the fennel pan, then “bagnare con il brodo caldo” (add warm broth). So:
    
    Possibly, the steps are:
  - .Transfer the cooked fish to the fennel-and-veggie pan, then add warm vegetable broth. Cook together.
    Wait, the user’s text says “Trasferite i filetti di cernia nel tegamee con le finocchi … ” the fish goes into the main pan. Then add broth to that pan, cook together.
    
    Putting all together, the preparation steps:
    
    The user’s steps after frying the fish with flour:
    
    add vino into fish pan (the deglazing step), possibly to make a sauce, then when moving fish to main pan, this wine is added to the dish?
    
    Wait perhaps the full step is:
    
    Step for fish:
    
    After sauteing fish and pouring the wine, they deglaze, then move fish to the veggie pan, pour the white wine into the veggie pan? Not sure. Or maybe the wine stays in the fish’s original pan? The exact steps:
    
    The user’s instruction says: “trasferire i filetti… and then… bagnare con brodo caldo”. Probably, perhaps after adding the wine to deglaze, you transfer the fish to the main pan, then add broth, so the white wine is part of the dish’s liquid.
    
    Alternatively, the vin’s liquid remains in the fish’s pan, but you then transfer the fish to the veggie pan, and then the white wine added to the veggie pan?
    
    Hmm, a bit unclear. But the final dish gets broth and maybe the wine contributes to the sauce.
    
    Need to make sure that steps are clear.
    
    So proceeding to structure the bullet points accurately.
    
    Now, to organize:
    
    Intro: Must start with the required phrase. Mention “dai delicate flavors of the sea bass (delicate taste with omega-3s), paired with sweet fennel, cherry tomatoes, capers and olives, all simmered in broth and white wine, seasoned with oregano and saffron (but no, saffron not used in steps). Wait no: the original list of ingredients included zafferano, but steps didn’t mention. Since user instruction said to ignore anything not in the testo’s context, which excludes saffron, so don’t mention it.
    
    The oregano is used as garnish? At the end, spolverizzate origano.
    
    Okay.
    
    Now the actual steps:
    
    Steps in bullet points as per the instructions given by the user’s detailed preparation:
    
    1. Prepare sofritto: slice cipollotti thinly.
  - Cut the cipollotti into thin rounds, then thinly slice the fennel bulbs.
  - In a large pan, gently sauté the cipollotti in olive oil until transparent, add fennel, sauté briefly. Add tomatoes, capers (drained), olives, salt, pepper, cover, simmer low.
  - Pan-fry the floured sea bass in anti stick skillet until golden brown on each side.
  - Pour the white wine over the fish pan to deglaze, scrape fonds.
  - Transfer fish to the vegetable pan, and add the white wine (from the deglazing?) and broth, combine everything and simmer with the sauce, then add the vegetable stock.
    Wait the original says: after the fish is fried, you deglaze the fish pan with vino bianco, then transfer the fillets into the veggie pan, add the broth caldo, etc.
    
    So steps:
    
    After frying fish:
    
    1. Deglace the fish’s pan with wine to create a sauce.
    
    2. Move fish to main pan (the veggie one), then add that wine sauce into the pan as well?
    
    So:
    
    Step:
  - After frying the fish, remove to a plate, deglaze the pan with white wine, stirring to incorporate any fonds, then pour the wine sauce into the main fennel/veg pane? or keep the liquid elsewhere?
    Alternatively, maybe when moving the fish to the veggie pan, then add the broth, which might be a separate liquid?
    
    The user’s text says:
    
    after frying fish, after deglasing with wine, then:
    
    “Trasferite i filetti di cernia, nel tegame contenente i finocchi, bagnare con il brodo caldo e proseguire.
    
    Ah, so when transferring the fish to the main pan, they also add the vino? Or the wine is part of the initial deglazzation in the fish’s pan.
    
    Probably the step is adding the vino in the fish pan to deglase, then the fumes liquid (the wine) stays in the fish pan, but when transfering fish to main pan, that wine remains in the fish pan? Not sure. Wait maybe when transferring the fish to the veggie pan, you pour the wine and then add the broth?
    
    Wait the user’s original step says: “Sfumate con il vino . Trasferitee… the filetts to the fennel pan, THEN add the vegetable broth (brodo caldo), then continue cooking.
    
    So the vino is added to deglaze the fish’s pan (so it’s part of the cooking there, and when you transfer the fillets, perhaps also the liquid from deglazing is added to the main dish?
    
    Hmm, perhaps the white wine added in the deglazing becomes part of the sauce, then all together with broth:
    
    Wait:
    
    After the fish is cooked in the pan, you add white wine to the fish’s pan, reduce a bit, then add that wine liquid into the main pan with the fish?
    
    Hmm, perhaps the wine becomes part of the dish’s liquid, but according to user’s text: it’s not clear exactly, but steps suggest after deglazing with the wine, then transfer the fish into the veggie container, and add broth?
    
    Wait user’s instruction on fish steps:
    
    After frying til golden on both sides:
    
    “Sfumate con il vino (possibly pouring white wine into the frying pan, then when transferring fish, maybe the wine is absorbed into the pan? Then transfer the fish to the main pan (with fennel etc.), and then add the broth.
    
    So the steps in bullet points need to