Pan-roasted sea bass served with a simplelemon fennel sauce.
Recipe: Pan-Roasted Sea Basswith Lemon Fennel
2 (5 to 6-ounce) fillets of sea bass orother firm-fleshed white fish, with skin
Preheat oven to 425°F (220°C).
Rinse fillets and pat dry. Season filletswith salt and pepper. In a 9 to 10-inch cast-iron skillet (ornon-stick skillet with handle wrapped in foil) heat 1 teaspoonoil over moderately high heat until hot but not smoking and searfillets skin side down, pressing flat with a metal spatula toprevent curling, 2 minutes. Transfer skillet to middle of ovenand roast fillets 5 minutes, or until just cooked through.
While fish is roasting, in a small skilletwhisk together remaining 3 teaspoons oil, lemon juice, fennelseeds, and salt and pepper to taste and heat over moderatelylow heat until hot but not smoking.
Serve fillets skin sides up and spoonsauce over them.
4 teaspoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fennel seeds, chopped fine
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