Prepare to embark on a gastronomic journey that will transport your taste buds straight to the elegant coastal regions of France! This sea bass recipe is not just a meal; it's a symphony of delicate flavors that will make you feel like a professional chef in your own kitchen. Imagine perfectly cooked, flaky sea bass nestled on a bed of tender fennel, drizzled with a tangy vinaigrette that will make your palate dance with delight. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your golden ticket to culinary excellence!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 sea bass fillets
- 1 bulb fennel, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Begin by gathering all your ingredients: 2 sea bass fillets, 1 bulb of fennel (thinly sliced), 2 tablespoons of olive oil, 1 tablespoon of white wine vinegar, salt, pepper, and fresh dill for garnish.
- Preheat your oven to 400°F (200°C). This will ensure that the sea bass cooks evenly and retains its moisture.
- Prepare the fennel by removing the stalks and fronds. Slice the bulb thinly using a sharp knife or a mandoline for even slices. Rinse the slices under cold water to remove any dirt and pat them dry with a paper towel.
- In a medium bowl, combine the sliced fennel with 1 tablespoon of olive oil, a pinch of salt, and pepper. Toss the mixture until the fennel is well-coated.
- Spread the fennel mixture evenly on a baking sheet lined with parchment paper, creating a bed for the sea bass fillets.
- Place the sea bass fillets on top of the fennel. Drizzle the remaining tablespoon of olive oil over the fillets and season with salt and pepper to taste.
- Transfer the baking sheet to the preheated oven and bake for about 12-15 minutes, or until the sea bass is cooked through and flakes easily with a fork.
- While the sea bass is baking, prepare the vinaigrette. In a small bowl, whisk together the white wine vinegar, a pinch of salt, and pepper. You can also add a little extra olive oil if desired for a creamier texture.
- Once the sea bass is done, remove it from the oven and let it rest for a minute. This will help retain its juices.
- To serve, place a generous portion of the fennel on each plate, followed by a sea bass fillet on top. Drizzle the vinaigrette over the fish and fennel.
- Garnish the dish with fresh dill for a burst of flavor and a beautiful presentation.
- Enjoy your delicious Sea Bass with Fennel and Vinaigrette, a delightful French-inspired meal!
Tips
- Choose Fresh Fish: Always select sea bass fillets that are bright, firm, and have a clean, ocean-like smell. Fresh fish is the foundation of an exceptional dish.
- Slice Fennel Uniformly: Use a mandoline or a very sharp knife to ensure even, thin fennel slices. This ensures consistent cooking and a beautiful presentation.
- Don't Overcook: Sea bass is delicate and can dry out quickly. Watch it closely and remove from the oven as soon as it flakes easily with a fork.
- Room Temperature Matters: Let your sea bass sit at room temperature for 10-15 minutes before cooking to ensure even heat distribution.
- Vinaigrette Tip: Whisk your vinaigrette just before serving to maintain its fresh, bright flavor and emulsification.
- Garnish Generously: Fresh dill not only looks beautiful but adds a bright, herbal note that complements the fish perfectly.
Nutrition Facts
Calories: 303kcal
Carbohydrates: 7g
Protein: 30g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 70mg
