French · Dinner
Grilled Sea Bass with Fennel (Gluten-Free)
Grilled sea bass fillet with braised fennel, shallot and lemon-tarragon butter sauce in the style of coastal French cooking. The fish is seasoned simply with salt and olive oil, marked on a hot grill, then plated over softened fennel with a bright citrus pan sauce. Served with crushed potatoes.
$10
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
450Calories
39.6gProtein
23.4gFat
25.2gCarbs
5.8gSugar
5.1gFiber
380mgSodium
75mgChol
8.7gSat Fat
1200mgPotassium
95mgCalcium
2.2mgIron
2.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-cholesterol
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Pat the sea bass fillet dry with paper towel, season both sides with salt and pepper, and thinly slice the fennel and shallot; reserve fennel fronds.
2
Sweat
Warm the olive oil in a skillet over medium-low heat and sweat the fennel and shallot for 8 minutes until translucent and softened.
3
Grill
Heat a ridged grill pan over medium-high heat and grill the sea bass skin-side down for 4 minutes until crisp, then flip and grill 2 more minutes until the flesh flakes easily.
4
Deglaze
Push the fennel to one side, pour in the chicken stock and lemon juice, and simmer over medium heat for 3 minutes until reduced by half.
5
Plate
Stir in the butter and tarragon until glossy, then spoon the crushed potato onto a plate, top with braised fennel and sauce, lay the grilled sea bass on top, and scatter with reserved fennel fronds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bass fillet, skin on
- 22 small fennel bulb (300g)
- 22 small shallot
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g unsalted butter
- 4 tbsp60ml fresh lemon juice
- 1/2 tsp1/2 tsp dried tarragon
- 1/2 cup120ml chicken stock
- 22 small potato (240g)
- salt and black pepper to taste
