Baked Sea Bass With Fennel Recipes
SEABASS BAKED IN A BAG
Steps:
- Ask your fishmonger to gut and scale your fish. Lay out a piece of tin foil and fold in half. Place the sea bass on top of the foil and score the flesh about 2 inches apart on both sides. Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil and place fish on top of the fennel and push to one side of the foil. Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the 3 sides to gently hug the fish. Place on tray and bake in a preheated 375 degree oven for approximately 16 minutes (8 minutes per pound). Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.;
MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD
Pernod and fennel's slight sweetness complement each other perfectly, and the flavor of the sea bass benefits greatly from the marriage.
Provided by sbigelow
Categories European
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
- 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®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
- Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.
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FENNEL, LEMON AND DILL BAKED SEA BASS RECIPE
From deliciousmagazine.co.uk
- Preheat the oven to 200°C/fan180°C/gas 6. Smear the base of 1-2 large roasting tin/s with a little olive oil. Season the inside of each sea bass, then place them in the roasting tin/s.
- Fill the cavity of each fish with the fennel and lemon slices, then tuck in the dill, parsley, thyme and bay. Scatter over any remaining fennel, lemon and herbs, then pour over the wine. Drizzle each fish with a little olive oil and season well.
- Cover the whole tin/s tightly with foil and bake for 25-35 minutes, basting the fish with the pan juices halfway, depending on the size of the fish – you want the fish to feel firm to the touch, with the meat opaque and moist. Carefully transfer the fish to a board and cover loosely with foil to keep hot.
- Make a quick sauce from the pan juices. Place the tin over the hob (if using 2 tins, tip the juices into 1 tin) and boil for a few minutes, until the juices are reduced slightly and well-flavoured. Strain into a jug.
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- Cut the stalks from the fennel bulbs; halve both the stalks and bulbs lengthwise. Using a mandoline, thinly slice one fennel bulb half. Transfer the slices to a small bowl of ice water and refrigerate for at least 30 minutes or up to 2 hours.
- Meanwhile, cut the remaining 3 fennel bulb halves into 1-inch wedges. In a large skillet, heat 1 tablespoon of the olive oil. Add the fennel wedges in a single layer and add the chicken stock. Cover and cook over low heat, turning the fennel wedges a few times, until tender, about 25 minutes. Uncover, stir in the butter and season with salt and pepper. Keep warm.
- Preheat the oven to 350°. In a large skillet, sear the fennel stalks over high heat, turning as necessary to char thoroughly on both sides, about 15 minutes.
- Rub the fish fillets with oil, season with salt and pepper and arrange in the skillet on the charred fennel stalks. Bake on the top shelf of the oven for about 8 minutes, until the fish just flakes easily.
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