Sea bass fillet with caramelized fennel and orange sauce
Delight in the exquisite flavors of our sea bass fillet with caramelized fennel and orange sauce, an elegant winter dish perfect for a special occasion. This sea bass recipe is surprisingly easy to prepare, offering a healthy and gluten-free fish recipe option for pescatarians. Ready in just 70 minutes, this sea bass fillet recipe transforms simple ingredients into a culinary masterpiece. Give it a try!
Dietary Information
Servings:
- 1
To prepare the sea bass fillet with caramelized fennel and orange sauce, first of all, clean the sea bass. Make a cut on the belly, reaching under the head, remove the entrails and rinse under running water to eliminate all impurities. Cut off the ventral fins 1. Scale with the appropriate tool, or with the back of a knife, under running water 2. Make an oblique cut 3, just after the gills, starting from the back and rejoining the cut made on the belly.
- 2
Cut the tail and the dorsal part of the fish following the spine 4. In this way you will have obtained the first fillet 5, repeat the same procedure for the second fillet. Remove any bones with tweezers 6.
- 3
Cut the fillets into lozenges about 5-6 cm long 7. Make 2-3 cuts on the skin side 8. Place them on a baking sheet and season with oil and salt 9. Set aside.
- 4
Clean the fennel, removing the tuft and the hardest base, then cut it into slices 10. In a pan, melt the butter 11, then add the fennel 12 and cook for 5 minutes, stirring occasionally, until it starts to brown.
- 5
Add the cane sugar 13, stir and cook for another 5-7 minutes, the fennel should be caramelized and soft. Pour the balsamic vinegar into the pan 14, season with salt and pepper 15. Stir again to mix the seasonings, then remove from the heat, cover with a lid and keep warm until serving.
- 6
Squeeze the oranges 16 and put the juice in a saucepan. Add the white wine 17, the honey 18 and bring to a boil.
- 7
Pour in a little water 19 and reduce the sauce over medium heat for about 10 minutes. Meanwhile, dissolve the cornstarch in a little water 20. After the time has elapsed, pour the cornstarch into the sauce 21, stirring continuously until it thickens.
- 8
Add the butter 22, season with salt and pepper 23 and stir one last time. Remove from the heat and keep warm until serving. Heat a non-stick pan over medium-high heat, add the sea bass fillets with the skin facing down 24.
- 9
Cook for 3-4 minutes, the skin should be crispy and golden 25. Turn the fillets and cook for another 2-3 minutes. Serve by placing the caramelized fennel in the center of the plate 26, place the sea bass fillets on top 27.
- 10
Pour the orange sauce over the fish and on the bottom of the plate 28 and complete with the fennel beard 29. Your sea bass with caramelized fennel and orange sauce is ready to be enjoyed 30!
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