Sea Bass on Fennel. Called loup de mer ("wolf of the sea") in French, Mediterranean sea bass is light enough to take on a delicate fennel flavor when baked over charred fennel stalks. This sea bass recipe from the Costardi Brothers uses a delicious combination of seafood, including prawns and scallops, to make a perfect seafood starter. Sea bass with apple, fennel and celery.

Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. Season the sea bass on both sides with salt and freshly ground black pepper and add to the pan skin-side down. Cook for three minutes, then turn the fillet over and continue To serve, place the crushed potatoes in the middle of a warm plate. You can cook Sea Bass on Fennel using 21 ingredients and 15 steps. Here is how you cook that.

Ingredients of Sea Bass on Fennel

Prepare of For the sea bass:.
You need 6 of fillets of sea bass, each 150 – 200 g, skinned.
Prepare 4 of large bulbs of fennel, trimmed.
Prepare 1 of banana shallot (or 1 small onion), peeled and finely sliced.
It's 1 1/2 teaspoons of sugar.
It's 1 1/2 teaspoons of salt.
It's 1/2 teaspoon of fennel seeds.
It's of Juice of ½ lemon.
It's 100 ml of dry white wine.
Prepare 50 g of butter, plus extra to top the fish when cooking.
It's 1 tablespoon of olive oil.
You need of For the beurre blanc:.
Prepare 1 of banana shallot, peeled and finely chopped.
It's of Juice of ½ lemon.
Prepare 100 ml of fish stock (or a stock cube).
Prepare 75 ml of white vermouth, e.g. Noilly Prat or Martini Bianco.
It's 75 ml of dry white wine.
Prepare 1 tablespoon of olive oil.
Prepare 100 g of butter, kept very cold and cut into 1.5cm cubes, plus another 20 g for frying the shallot.
You need 1/2 teaspoon of sugar.
You need to taste of Salt and freshly ground black pepper.

Eric Ripert protégé Robert Sisca, Executive Chef of Bistro du Midi in Boston, is now a master of fish preparation in his own right. Season the fennel and add a touch of lemon juice. This healthy Mediterranean Sea Bass is smothered in a piquant, healthy, Mediterranean-inspired sauce made from tomatoes, white wine, fennel and olives. It has a light, moist texture, briefly pan-seared then quickly finished in the oven.

Sea Bass on Fennel step by step

Halve the fennel vertically, slice lengthways to a thickness of 4 – 5mm then blanch in a pan of boiling water with 1 teaspoon of salt, 1 teaspoon of sugar, and the lemon juice, for 10 – 15 minutes or until tender. Strain well..
Fry the sliced shallot in 20g of butter and 1 tablespoon of olive oil until translucent. Add ½ teaspoon of sugar, ½ teaspoon of salt and the fennel seeds and fry gently for 2 minutes..
Add the blanched fennel to the shallot pan and mix..
Transfer to a shallow, ovenproof dish large enough to hold all of the fillets in one layer. Set to one side..
Next, prepare the beurre blanc. Gently fry the chopped shallot in 20g butter until translucent, add the vermouth and the wine. Simmer to boil off the alcohol..
Add the fish stock, lemon juice and sugar, then boil until it has reduced by about a third..
Remove from the heat and strain into a small saucepan. Set to one side..
About one hour before serving, heat your oven to 180°C / 350°F / gas mark 4..
Add 100ml of wine to the fennel, dot the top with small pieces of butter, then place in the oven for an hour. Make sure it doesn’t brown too much..
Take the dish out of the oven and lay the fish fillets on top of the fennel. Season the fish with salt and pepper and top each with a thin slice of butter..
Return to the oven for 10 – 12 minutes..
While the fish is cooking, heat up the beurre blanc base until it is beginning to boil..
Remove from the heat and gradually whisk in the cold butter two pieces at a time, until an emulsion forms that coats the back of a spoon. Season..
Check the fish; it should be just set when cooked..
Using a spatula, carefully lift a fillet, and the fennel underneath it, and place on a plate. Spoon some beurre blanc over the fish and serve with new potatoes and perhaps a few fine green beans..

Here the delicate taste of the sea bass and the creamy, sweetness of the rice is offset by the crispy smoked bacon. Slice the fennel bulb thinly and tip into a bowl. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin. From Atlanta chef Steven Satterfield comes this inspired use of summer squash, cooked with fennel and a fragrant herb butter and topped with In this simple recipe, he adds fennel and a handful of herbs to a sauté of squash, onions and butter, and then lays pan-seared sea-bass fillets on top. Sea bass, fennel & grapefruit ceviche.