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 might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 260 calories, 32g of protein, and 8g of fat per serving. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up flat-leaf parsley, wine, saffron threads, and a few other things to make it today.

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

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 great choices 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 Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.