Pan-Roasted Sea Bass With Lemon Fennel Oil
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
41
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Rinse fillets and pat dry
3
Season fillets with salt and pepper
4
In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes
5
Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through
6
While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking
7
Serve fillets skin sides up and spoon sauce over them
8
Preheat oven to 425°F
9
Rinse fillets and pat dry
10
Season fillets with salt and pepper
11
In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes
12
Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through
13
While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking
14
Serve fillets skin sides up and spoon sauce over them