Sea Bass with Fennel, Tomato and Orange

Name: Sea Bass with Fennel, Tomato and Orange
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chopped drained canned tomatoes, plus 1/2 cup strained tomato juices; 1 rib tender celery rib, thinly sliced; 1 pinch Pinch of crushed red pepper; 59 milliliters dry white wine; 1 large fennel bulb--halved, cored and thinly sliced, plus 1 tablespoon minced fennel fronds; 2 Tbsps finely chopped flat-leaf parsley; 1 Tbsp extra-virgin olive oil; 1 onion, halved and thinly sliced; 1 teaspoon finely grated orange zest; 1 pinch Pinch of saffron threads, crumbled; 680 grams skinless sea bass fillets; 4 servings Sea salt

Sea Bass with Fennel, Tomato and Orange is a gluten free, dairy free, and primal recipe with 4 servings. One portion of this dish contains approximately 32g of protein, 8g of fat, and a total of 260 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of tomatoes, flat-leaf parsley, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a rather expensive main course.

Instructions

In a large, deep skillet, heat 2 teaspoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the fennel, onion and celery, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Uncover and cook, stirring, until the vegetables are lightly browned, about 5 minutes.

Ingredients you will need

Vegetable

Celery

Fennel

Onion

Add the tomatoes, wine, 3/4 teaspoon of the orange zest, the saffron and crushed red pepper and cook over high heat until the liquid has evaporated, about 5 minutes.

Ingredients you will need

Red Pepper Flakes

Orange Zest

Tomato

Saffron

Wine

Add the tomato juices, season with salt and bring to a simmer. Arrange the fish fillets in the sauce in a single layer and season with salt. Cover and cook over moderate heat until the fish is opaque throughout, 8 to 10 minutes.

Ingredients you will need

Fish

Tomato

Sauce

Salt

Mix the parsley with the fennel fronds and the remaining 1 teaspoon olive oil and 1/4 teaspoon orange zest; season with salt. Spoon the fish and sauce onto warmed plates, sprinkle with the parsley mixture and serve.

Ingredients you will need

Orange Zest

Olive Oil

Parsley

Fennel

Sauce

Fish

Salt

Notes: One Serving - Calories 254 kcal, Total Fat 1 gm, Saturated Fat 4 gm, Protein 34 gm, Carbohydrates 13 gm

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

chopped drained canned tomatoes, plus 1/2 cup strained tomato juices 1rib

tender celery rib, thinly sliced 1pinch

Pinch of crushed red pepper 59milliliters

dry white wine 1large

fennel bulb--halved, cored and thinly sliced, plus 1 tablespoon minced fennel fronds 2Tbsps

finely chopped flat-leaf parsley 1Tbsp

extra-virgin olive oil 1

onion, halved and thinly sliced 1teaspoon

finely grated orange zest 1pinch

Pinch of saffron threads, crumbled 680grams

skinless sea bass fillets 4servings

Sea salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.