Sea bass with fennel and sweet and sour rice

6 servings

30 minutes

Sea bass with fennel and sweet-sour rice is an exquisite dish of Italian cuisine that reflects the sophistication of Mediterranean flavors. Fennel gives the fish a delicate anise note, while a hint of lemon makes it refreshing and light. Baked in parchment, the bass retains its juiciness, infused with the aromas of garlic and olive oil. The side dish—Arborio rice soaked in lemon juice and cane sugar—balances the sweet-sour taste, creating an unusual combination with the fish. Fresh basil and lemon zest complete the composition with vibrant aromas. This dish pairs perfectly with a light white wine, revealing the depth of flavor nuances.

Energy value per serving

• Calories: 911.4
• Proteins: 97.1g
• Fats: 24.1g
• Carbohydrates: 77.8g

Ingredients

• Sea bass: 6 pc
• Fennel: 2 pc
• Lemon: 4 pc
• Garlic: 10 clove
• Green basil: 4 tbsp
• Olive oil: 50 ml
• Cane sugar: 50 g
• Arborio rice: 500 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Gut the fish (small portion-sized perch weighing about four hundred grams each) and stuff each perch's belly with chopped fennel and a slice of lemon.

   Required ingredients:

   • Sea bass: 6 pieces
   • Fennel: 2 pieces
   • Lemon: 4 pieces

2. Mix olive oil with salt, pepper, and crushed garlic, and spread this mixture on all the fish. Wrap each fish in parchment paper, similar to how it was done in the Sicilian letter story in the movie 'The Godfather'.

   Required ingredients:

   • Olive oil: 50 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Garlic: 10 cloves

3. Preheat the oven to 150 degrees and place the fish inside for twenty-five minutes.

   Required ingredients:

   • Sea bass: 6 pieces

4. Meanwhile, in a deep skillet, sauté the finely chopped garlic in the remaining olive oil. Once the garlic starts to darken, squeeze the juice of two lemons into the skillet, wait for it to boil, and then add the Arborio rice. Stir and sauté the rice for about a minute to absorb the lemon juice and garlic. Then pour in a liter of water mixed with sugar and cook on low heat for twelve minutes, stirring occasionally.

   Required ingredients:

   • Garlic: 10 cloves
   • Lemon: 4 pieces
   • Arborio rice: 500 g
   • Cane sugar: 50 g

5. After twelve minutes, add chopped basil and the zest of two lemons to the pan, stir. Cover with a lid and turn off the heat. After a few minutes, when the perch is ready, serve it with rice and good Ligurian white wine.

   Required ingredients:

   • Green basil: 4 tablespoons
   • Lemon: 4 pieces