Whole Seabass with Fennel and Orange Zest

Name: Whole Seabass with Fennel and Orange Zest
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 3
Cuisine: Global
Ingredients: 118 milliliters champagne vinegar; 355 milliliters clementine juice; 59 milliliters extra virgin olive oil; 473 milliliters extra virgin olive oil; 1 head fennel, fronds removed and reserved, for garnish; 6 cloves garlic; 1 orange, zested; 1 Tbsp parsley, chopped; 3 servings Salt and pepper, to taste; 1 kilograms each) whole sea bass; 1 Tbsp shallots, chopped; 1 teaspoon thyme, chopped

Whole Seabass with Fennel and Orange Zest might be just the main course you are searching for. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 828 calories, 83g of protein, and 43g of fat. A mixture of thyme, extra virgin olive oil, salt and 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. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Scale and gut whole fish. Stuff with garlic cloves and fennel fronds and marinate with olive oil and freshly grated orange zest. Season fish generously with salt and pepper and place on grill over hot fire. Turn fish and grill on second side.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Orange Zest

Fish

Olive Oil

Fennel

Equipment you will use

Grill

Kitchen Scale

Roast fish in wood burning oven or home oven preheated to 400 degrees. Cook for 10 to 15 minutes, until just cooked through.

Ingredients you will need

Fish

Equipment you will use

Oven

Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette.

Ingredients you will need

Vinaigrette

Clementine

Fish

Fennel

Garnish with fennel fronds and fresh market vegetables.

Ingredients you will need

Vegetable

Fennel

Reduce clementine juice over low flame until it becomes syrup. Cool.

Ingredients you will need

Clementine Juice

Syrup

Combine with vinegar, herbs, and shallots in a small mixing bowl and slowly whisk in olive oil to emulsify. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Shallot

Vinegar

Herbs

Equipment you will use

Mixing Bowl

Whisk

Equipment

Ingredients

Servings:

118milliliters

champagne vinegar 355milliliters

clementine juice 59milliliters

extra virgin olive oil 473milliliters

extra virgin olive oil 1head

fennel, fronds removed and reserved, for garnish 6cloves

garlic 1

orange, zested 1Tbsp

parsley, chopped 3servings

Salt and pepper, to taste 1kilograms

each) whole sea bass 1Tbsp

shallots, chopped 1teaspoon

thyme, chopped

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 Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.