French · Dinner
Grilled Sea Bass with Fennel
A skin-on sea bass fillet grilled skin-side down until crisp, paired with fennel braised in olive oil and white wine with a splash of pastis. Finished with lemon juice and fennel fronds, this Provencal dish showcases the classic pairing of anise, sea salt, and tender white fish.
$10
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
398Calories
39.2gProtein
21.4gFat
10.8gCarbs
4.2gSugar
3.2gFiber
486mgSodium
82mgChol
3.4gSat Fat
1068mgPotassium
78mgCalcium
1.8mgIron
3.4mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the sea bass fillet dry, score the skin lightly in 3 diagonal cuts, and season both sides with salt and black pepper.
2
Sweat
Warm 1 tablespoon olive oil over medium-low heat, add the sliced fennel and thinly sliced garlic, cooking 8 to 10 minutes until translucent.
3
Deglaze
Pour white wine and pastis into the skillet, raise heat to medium, and simmer 4 to 5 minutes until liquid reduces by half and coats the fennel.
4
Grill
Heat a grill pan to high, brush the remaining oil on fish skin, lay skin-side down, and grill 4 minutes until the skin turns deep golden and releases cleanly.
5
Flip
Turn the fillet and grill the flesh side 2 to 3 minutes over high heat until opaque and flakes easily with a fork.
6
Rest
Transfer the fish to a plate and let it sit 5 minutes so the juices settle back into the flesh.
7
Plate
Spoon the braised fennel onto a warm plate, lay the sea bass on top skin-side up, drizzle with lemon juice, scatter parsley and reserved fennel fronds, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g skin-on sea bass fillet
- 22 small fennel bulb (300g)
- 4 tbsp4 tbsp olive oil, divided
- 1/2 cup120ml dry white wine
- 2 tsp2 tsp pastis or other anise liqueur
- 2 clove2 clove garlic
- 11 lemon
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp fresh parsley
