Sea bass with fennel
4 servings
35 minutes
Sea bass with fennel is an exquisite dish of French cuisine that combines the freshness of seafood with the aroma of fragrant herbs and vegetables. Fennel adds a light sweetness that harmonizes with the tenderness of sea bass. Dry white wine reveals the depth of flavor, creating an elegant aftertaste. This dish is perfect for special dinners where both gastronomy and atmosphere matter. It is recommended to serve sea bass with roasted vegetables alongside a glass of chilled white wine that enhances the interplay of flavors. Garnished with lemon slices, pieces of tender fish seem to come alive on the plate, promising unforgettable enjoyment. Historically, this recipe has roots in French coastal regions where fresh fish and aromatic herbs have always held a central place at the table.
1
Mix salt, pepper, and cumin in a bowl.
- Sea salt: to taste
- Ground black pepper: to taste
- Caraway: pinch
2
Remove the scales and entrails from the fish, rinse well, and dry with paper towels, then rub the mixture of salt and spices on the outside and inside.
- Sea bass: 3 pieces
- Sea salt: to taste
- Ground black pepper: to taste
- Caraway: pinch
3
Fry for 5 minutes on each side.
- Sea bass: 3 pieces
4
Chop the vegetables. Place half on the bottom of the baking dish or tray.
- Fennel: 3 pieces
- Red onion: 2 heads
5
Place the sea bass on top of the vegetables, pour with wine, drizzle with oil, and top with the remaining vegetables.
- Sea bass: 3 pieces
- Dry white wine: 100 ml
- Olive oil: 3 tablespoons
- Fennel: 3 pieces
- Red onion: 2 heads
6
Bake in the oven for about 20 minutes at 200 degrees.
7
Garnish the finished dish with lemon slices.
- Lemon: 2 pieces