Baked Sea Bass With Fennel Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
• Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

Steps:

• For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm.
• 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.
• In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. 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. Once the fillet is cooked, remove from the pan and serve with the sauce.

Steps:

• Preheat oven to 350 degrees. Cover and 8 by 12-inch baking pan with the fennel slices and then layer with the onion and then dot with the bacon. Drizzle with 1 tablespoon of the olive oil. Lay the bass on top, and sprinkle with the salt and pepper and bay leaves. Surround the bass with the apple cider, apple slices and clams. Sprinkle with the scallions and thyme. Place in the oven and cook for 30 minutes. Discard any unopened clams. Remove the bay leaves and serve on a large platter.

Steps:

• Oven to 200C/fan 180C/gas 6. Boil the potatoes for 10mins then add the fennel for a further 5mins.
• Mix the dill, olives and oil together in a bowl. Set aside.
• Drain the potatoes and fennel. When cool enough to handle, slice the potatoes into 5mm thick slices. Lay them in a baking tray with the fennel and season well. Lay the lemon slices over the top then place the sea bass fillets on top. Season well.
• Top each sea bass fillet with a little of the dill and olive mixture then pour over the wine plus 4tbsp cold water. Cover the tray tightly with foil and bake for 20-25mins or until the fish is just cooked.
• Serve each fillet with a cooked lemon slice, some juice from the tray, the potatoes and fennel and a green salad on the side if you want.
• Per serving: 311kcal, 8.1g fat, 1.3g sat fat, 40.8g protein, 16.9g carbs, 1.9g sugar, 0.5g salt

Steps:

• Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat. Sauté fennel, leeks, shallots, garlic, celery and thyme until just soft but not colored, about 5 minutes. Add wine and simmer until reduced, 2-3 minutes. Season with salt. Transfer vegetables to a roasting pan that will hold fish snugly. Season fish with remaining oil, a squeeze of lemon juice and a generous pinch each of salt and pepper. Nestle fish into vegetables in roasting pan and dot top of fish with butter. Roast until flesh is just cooked through, flaky and easily slides off bone, 20-25 minutes. Meanwhile, add potatoes to boiling water and cook until tender, 15 minutes. Strain, halve potatoes and season with salt. Serve fish on top of sautéed vegetables and pan drippings, with boiled potatoes alongside. Garnish with lemon wedges.

Steps:

• Preheat oven to 425°F. Brush 15 x 10 x 2-inch baking dish with olive oil. Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper. Sprinkle fish cavities with crushed fennel seeds. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod. Cover tightly with foil. Bake until fish is almost cooked through, about 25 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add sliced fennel and saut until tender, about 10 minutes. Season to taste with salt and pepper.
• Sprinkle sautéed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.

Steps:

• Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
• Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
• Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.

Steps:

• Preheat oven to 425°F.
• Rinse fillets and pat dry. Season fillets with salt and pepper. 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. Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
• 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.
• Serve fillets skin sides up and spoon sauce over them.

Steps:

• Sauté the fennel, onion, and garlic in the olive oil in a large skillet for 5 minutes or until the fennel and onion are tender.
• Add the Pernod and mix well.
• Cook for about 3 minutes or until most of the liquid evaporates, stirring frequently.
• Add the tomatoes, tomato juice, wine, salt, and pepper and mix well.
• Simmer for 15 minutes, stirring occasionally.
• Process the tomato mixture in a blender or food processor until puréed.
• You may prepare up to this point 1 day in advance and store, covered, in the refrigerator.
• Bring the sauce to a simmer, stirring occasionally.
• Add the fillets and spoon some of the sauce over the top of each.
• Simmer, covered, for 10 to 15 minutes or until the fillets are opaque and flake easily.
• Remove the fillets to serving plates and spoon some sauce over each serving.