Sea bass fillet with caramelized fennel and orange sauce
- Difficulty: Average
- Prep time: 30 min
- Cook time: 40 min
- Serving: 4 persone
- Cost: Average
PRESENTATION
The sea bass fillet with caramelized fennel and orange sauce is a second course that turns any table into a gourmet experience. With its natural refinement, this recipe combines the tenderness of the sea bass with the enveloping sweetness of the caramelized fennel, while the orange sauce provides a citrus freshness that balances every bite. Perfect for special occasions, such as a festive lunch or a memorable dinner, it conquers at first taste and does not leave even the most demanding palates indifferent. And the best part? You don't need to be a chef to succeed: just follow the steps to bring a masterpiece to the table with minimal effort!
If you are looking for more sea bass recipes, also try:
- Oven-baked sea bass
- Sea bass fillet with orange on fennel salad
- Ligurian sea bass
- Steamed sea bass with vegetables
- Oven-baked sea bass with lemon potatoes
- Sea bass en papillote
INGREDIENTS
- For the sea bass fillet
- Sea bass (sea bass) 2 - (about 800 g each)
- Extra virgin olive oil 2 spoonfuls
- Salt to taste
- Black pepper to taste
- For the caramelized fennel
- Fennel 2
- Butter 3.5 oz (100 g)
- Brown sugar 2 spoonfuls
- Balsamic vinegar 1 spoonful
- Salt to taste
- Black pepper to taste
- For the orange sauce
- Orange juice 2
- Honey 1 spoonful
- Butter 1 ½ tbsp (20 g)
- Cornstarch 1 tsp
- Water 3.1 tbsp (50 g)
- Dry white wine 1.7 oz (50 g)
- Salt to taste
- Black pepper to taste
How to prepare Sea bass fillet with caramelized fennel and orange sauce
To prepare the sea bass fillet with caramelized fennel and orange sauce, first focus on the cleaning of 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 away the ventral fins 1. Scale with the appropriate tool or the back of a knife under running water 2. Make an oblique cut 3, just after the gills, starting from the back and joining the cut made on the belly.
Make an incision in the tail and dorsal part of the fish following the backbone 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.
Cut the fillets into lozenges about 2-3 inches 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.
Clean the fennel, removing the tuft and the harder base, then slice them 10. In a pan, melt the butter 11, then add the fennel 12 and cook for 5 minutes, stirring occasionally, until they begin to brown.
Add the brown 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, adjust with salt and pepper 15. Stir once more to mix the seasonings, then remove from the heat, cover with a lid, and keep warm until serving.
Squeeze the oranges 16 and put the juice in a small pot. Add the white wine 17, the honey 18, and bring to a boil.
Pour some water 19 and reduce the sauce over medium heat for about 10 minutes. In the meantime, 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.
Add the butter 22, adjust 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 side down 24.
Cook for 3-4 minutes, the skin should be crispy and golden 25. Flip the fillets and cook for another 2-3 minutes. Plate by placing the caramelized fennel in the center of the dish 26, laying the sea bass fillets on top 27.
Pour the orange sauce over the fish and on the plate 28 and finish with the fennel fronds 29. Your sea bass with caramelized fennel and orange sauce is ready to be enjoyed 30!