Bass Fillets Poached With Fennel And Oranges Recipes

WHOLE SEABASS WITH FENNEL AND ORANGE ZEST

Steps:

• Scale and gut whole fish. Stuff with garlic cloves and fennel fronds and marinate with olive oil and freshly grated orange zest. Season fish generously with salt and pepper and place on grill over hot fire. Turn fish and grill on second side.
• Roast fish in wood burning oven or home oven preheated to 400 degrees. Cook for 10 to 15 minutes, until just cooked through.
• Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette. Garnish with fennel fronds and fresh market vegetables.
• Reduce clementine juice over low flame until it becomes syrup. Cool. Combine with vinegar, herbs, and shallots in a small mixing bowl and slowly whisk in olive oil to emulsify. Season with salt and pepper, to taste.

BASS FILLETS POACHED WITH FENNEL AND ORANGES

Steps:

• For the marinade, combine the lemon juice, garlic and wine in a shallow dish. Add the bass; marinate for 20 minutes, turning once.
• Meanwhile, for the poaching liquid, peel the oranges and lemon with a paring knife to remove all of the pith. Cut out the orange and lemon sections from between the membranes. Set aside.
• Place the wine, garlic, fennel and onion in a medium-size nonreactive saucepan and bring to a boil over medium heat. Reduce heat and simmer, covered, for 10 minutes. Add saffron and simmer for 1 minute more. Remove bass from the marinade and place in the pan. Cover and simmer for 4 minutes. Add orange and lemon sections, cover and simmer for 2 minutes more.
• Place 1 bass fillet on each of 4 plates. Using a slotted spoon, divide the fennel, onion and fruit sections among the plates, spooning them over the fish. Season with the salt and pepper to taste and sprinkle with the basil leaves. Serve immediately.