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. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

Sea Bass on Fennel Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Try Oven-Roasted Sea Bass With Fennel & Leeks!

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, sea bass on fennel. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

Sea Bass on Fennel is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it's quick, it tastes yummy. Sea Bass on Fennel is something that I've loved my whole life. They're nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have sea bass on fennel using 21 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Sea Bass on Fennel:

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

Heat a frying pan until hot. Brush the sea bass with the olive oil and season. Divide the fennel and onion between two plates and set a piece of fish on top. Black Sea Bass with Melted Fennel and Preserved Lemon.

Steps to make Sea Bass on Fennel:

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..

Ethan Bier, chef at Marciano Estate winery in St. Helena, California, cooks his recipe with a fruity extra-virgin olive oil and finishes with the estate's more robust (and award-winning) Massiglia oil. Fennel and tomatoes are gently served with wine, herbs and garlic and then topped with pan-fried sea bass. A tasty combination of classic Mediterranean ingredients. I wasn't able to find white sea bass so we substituted cod because that was the only thing available fresh at the time (I think any light / flaky white fish would work well.) I really like the flavors- the fennel is really delicate and goes great with the tanginess of the olives and the brightness of the citrus.

So that is going to wrap this up with this exceptional food sea bass on fennel recipe. Thank you very much for your time. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!