Sea Bass Braised with Fennel

Friday, February 11th, 2011 | posted by wendy

3/4 lb. sea bass fillet
4 T olive oil
2 cloves garlic, minced
salt & pepper to taste
4 T chopped onion
1/2 c fish stock
1/4 c chopped celery
1/4 c chopped carrot
1 fennel bulb, diced (reserve fronds)
1 t grated orange rind

Preheat oven to 450º. In a heavy bottom casserole or ovenproof pan, heat olive oil. Add everything but stock, fish, fennel fronds and orange rind, season with salt and pepper and sauté approximately 5 minutes.

Clear a space in the middle of pan and sauté fish 2 minutes per side, then add fish stock and spread chopped fronds on top. Place pan in the pre-heated oven for approximately 10 minutes or until fish is just opaque in center. Garnish each portion with a pinch of the orange rind. Serves 2.

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One Response to “Sea Bass Braised with Fennel”

  1. Sea Bass Braised with Fennel | Monahan's Seafood Market | Fresh … » Your Recipe Database says:
    February 11, 2011 at 10:04 am

    [...] more: Sea Bass Braised with Fennel | Monahan's Seafood Market | Fresh … Related Posts:Don't Skimp on the Shrimp! | Monahan's Seafood Market | Fresh … [...]