MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD
Pernod and fennel's slight sweetness complement each other perfectly, and the flavor of the sea bass benefits greatly from the marriage.
Provided by sbigelow
Categories European
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
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.
STRIPED BASS OR MAHI MAHI WITH FENNEL, LEEKS AND TOMATOES
Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Lay the fish fillets in a baking dish or on a sheet pan and season with salt and pepper. Squeeze the lemon juice over the fish and refrigerate while you make the sauce.
- In a large lidded sauté pan that will accommodate all of the fish in one layer (see note below), heat the olive oil over medium heat and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add the garlic and a large pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds to a minute, and add the fennel. Turn down the heat to medium-low, cover the pan and cook, stirring often, until the fennel is tender, 10 to 15 minutes. Uncover the pan, add the tomatoes, salt to taste, and the pepper and cook uncovered, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down and the mixture is thick and fragrant. Stir in the dill and 1 tablespoon of the parsley.
- Lay the fish over the fennel mixture. (Note: If the pan isn't big enough, divide the mixture between two pans.) Cover and place over medium heat. Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork. Sprinkle on the remaining parsley and serve the sauce and fish together, with rice or potatoes.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 1144 milligrams, Sugar 10 grams
BAKED SEA BASS IN CRUST WITH PERNOD BEURRE BLANC
Provided by Joanna Pruess
Categories dinner, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees.
- Place the fish on a flat surface and sprinkle the cavity with salt and pepper. Stuff it with parsley and shallots.
- Roll out one sheet of puff pastry into a rectangle about 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry and brush around the fish with some of the egg yolk mixture.
- Roll out the second sheet into a rectangle and place it over the fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut away the pastry around the fish, leaving a border of about one-and-a-half inches. Use the sharp knife to vent the pastry in the middle of the fish if desired. If you wish, trim the pastry into the shape of a fish and decorate the top with a scale pattern or cutouts. Brush the pastry with the remaining egg yolk mixture.
- Place the fish in the oven and bake for 30 minutes or until the pastry is lightly browned. Reduce the temperature to 400 degrees. If necessary, cover the crust with aluminum foil. Cook for 15 minutes longer.
- While the fish is baking, combine the shallots and wine in a heavy saucepan. Cook over medium-high heat until the wine has nearly evaporated.
- Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the herbs, salt, pepper and Pernod.
- Remove the fish from the oven and serve with the Pernod beurre blanc sauce.
CARY NEFF'S CHILEAN SEA BASS IN TOMATO-FENNEL BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield Four servings
Number Of Ingredients 12
Steps:
- Warm a pan large enough for the fish over medium heat. Spray with oil, add the minced fennel, onion and garlic and saute, stirring frequently, until barely softened, about 3 minutes. Remove from heat.
- Add the Pernod. Return pan to high heat, which should ignite the Pernod. When the flame has died, or when the smell of alcohol is gone, add the wine. Add the tomatoes and tomato juice and simmer for 15 minutes. Taste and add salt and pepper. Puree in a food processor or blender, strain through a fine-mesh strainer and return to pan.
- Add the saffron, turn heat to medium low and slide in the fish. Spoon some sauce over each fillet. Cover and simmer until cooked, 10 to 15 minutes, depending on the thickness of the fillet. Serve garnished with the sauce and topped with the fennel fronds.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 7 grams
More about "mediterranean sea bass with fennel and pernod recipes"
15-MINUTE MEDITERRANEAN SEA BASS RECIPE | THE MEDITERRANEAN …
From themediterraneandish.com
5/5 (48)Total Time 20 minsCategory DinnerPublished Jul 8, 2022
MEDITERRANEAN SEA BASS - SKINNYTASTE
From skinnytaste.com
5/5 (22)Total Time 35 minsCategory DinnerCalories 362 per serving
- In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, garlic and red pepper flakes and cook until golden, stirring occasionally, about 5 minutes.
FENNEL, LEMON AND DILL BAKED SEA BASS RECIPE
From deliciousmagazine.co.uk
BAKED STRIPED BASS WITH FENNEL AND PERNOD | SAVEUR
From saveur.com
SPICED SEA BASS WITH CARAMELISED FENNEL | FISH …
From jamieoliver.com
MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD RECIPE
From netcooks.com
NIGEL SLATER’S BAKED SEA BASS WITH SUMMER VEGETABLES RECIPE
From theguardian.com
RICK STEIN'S CORNWALL SEA BASS RECIPE - RECREATE IT AT HOME.
From rickstein.com
BAKED SEA BASS WITH PERNOD AND DILL - WAITROSE
From waitrose.com
SEA BASS WITH PERNOD MAYONNAISE RECIPE | RICK STEIN
From shop.rickstein.com
MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD
From foodreference.com
MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD - RECIPE …
From foodgeeks.com
MEDITERRANEAN SEA BASS WITH OLIVES AND TOMATOES
From perfectlyprovence.co
FENNEL-BAKED SEA BASS WITH FENNEL TWO WAYS - FOOD & WINE
From foodandwine.com
PAN SEARED SEA BASS WITH FENNEL - THE GERD CHEF
From thegerdchef.com
GRILLED SEA BASS WITH FENNEL SAUCE AND SAFFRON PILAU …
From deliciousmagazine.co.uk
SEA BASS WITH FENNEL AND LEMON | TESCO REAL FOOD
From realfood.tesco.com
MEDITERRANEAN SEA BASS RECIPE STUFFED WITH …
From mygreekdish.com
PERNOD PASTIS RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #main-dish #seafood #easy #european #beginner-cook #fish #saltwater-fish #number-of-servings #3-steps-or-less
You'll also love