Sea bass with fennel and broccoli
Ingredients
3 sea bass (about 800 g in total), cleaned
1 tbs olive oil
2 cloves garlic, chopped
1 fennel (about 250 g), sliced into wide strips
¼ cup white wine
¼ cup water
¼ tsp salt
2 heads broccoli, divided into florets
For the marinade:
3 tbs olive oil
1 tsp black pepper, cracked
Fresh parsley, basil, dill and mint, chopped
Pinch of salt
Preparation
1
Pat dry each sea bass, inside and out, with kitchen paper.
2
For the rather thick marinade mix well olive oil, cracked pepper, chopped herbs and salt. Set aside.
3
Sauté fennel d in olive oil for 5 minutes.
4
Add garlic, stir fry 1 minute.
5
Stir in wine and water and add salt. Reduce flame and simmer, half-covered, 15 minutes or until fennel is tender and turns golden - brown. Set aside to cool.
6
In the meantime, microwave broccoli in a very little water for 6 minutes on MAX or blanch briefly in boiling water. Broccoli must remain al dente. Drain and place onto a baking tray. Lightly season with salt.
7
Make 3 diagonal cuts in one side of the fish down to the bone. Stuff the cuts with the marinade, smear over fish.
8
Fill the cavity of each bass with the stewed fennel.
9
Gently transfer the fish onto the broccoli in the baking tray and bake in an oven at 220˚C for about 20 minutes or until fish begins to flake.
10
Remove from the oven and allow to sit for 2-3 minutes. Serve immediately after resting.
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About
Light meal full of Mediterranean flavors.
Yield:
4 servings
Added:
Wednesday, July 4, 2012 - 2:08pm
