Pan-Seared Sea Bass In Tomato Fennel Broth
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Fennel (ground)1 small
Onion (diced)4 tbsps
Extra-Virgin Olive Oil1 cup
White Wine2 cups
Fish Stock1 cup
Orange Juice (fresh)2 cups
Dried Tomatoes (sun-)1 tbsp
Garlic (minced)1
SaltDirections:
1
Watch how to make this recipe
2
For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil
3
Cook until the vegetables are softened, 10 to 15 minutes
4
Next, deglaze with the white wine
5
Once the wine has reduced, add the stock and orange juice
6
Reduce the heat and allow the liquid to cook until it has reduced by half
7
Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes
8
Taste and season
9
Remove saucepan from the heat, pour through a strainer, and return to the pan
10
Finish with the butter
11
Keep warm
12
For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper
13
In the oil in a nonstick saute pan over high heat until it reaches the smoking point
14
Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes
15
Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp
16
Once the fillet is cooked, remove from the pan and serve with the sauce