Sea bass with fennel
Instructions
Eviscerated the branzino by opening it with a cut from the gills to the anal cavity; squamatelo, wash it, dry it by dabbing with absorbent kitchen paper, salt inside and out, sprinkle with a generous ground pepper.
Chop a large sprig of wild fennel, along with an orange zest and a small clove of garlic; put this mixture in the sea bass which then arranged on a plate; ungetelo with 2 tablespoons of olive oil and infornatelo to 200 degrees for 25 minutes, adding half-cooked chopped shallots and wine.
When the bass is ready, sfornatelo, put it on a serving platter and keep warm.
filter your cooking by placing it in a small saucepan, bring it on high flame, let it shrink by about a third, then add with 2 tablespoons oil.
Served sea bass on a bed of boiled vegetables (e.
g.
potatoes and turnips), all washed down with this sauce.
Ingredients and dosing for 4 persons
- 1000 g of branzino
- 1 sprig of fennel
- Orange zest
- 1 clove of garlic
- 3 shallots
- 4 cl of dry white wine
- 4 tablespoons of olive oil
- Salt
- White pepper