Sea Bass With Fennel And Broccoli Recipe

Name: Sea Bass With Fennel And Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sea bass about 800 g in total, cleaned; 1 tablespoon olive oil; 2 cloves garlic chopped; 1 fennel about 250 g, sliced into wide strips; 1/4 cup white wine; 1/4 cup water; 1/4 teaspoon salt; 2 heads broccoli divided into florets; 3 tablespoons olive oil; 1 teaspoon black pepper cracked; fresh parsley; basil; dill; mint; 1 pinch salt

Servings: persons

3 sea bass about 800 g in total, cleaned
1 tablespoon olive oil
2 cloves garlic chopped
1 fennel about 250 g, sliced into wide strips
1/4 cup white wine
1/4 cup water
1/4 teaspoon salt
2 heads broccoli divided into florets
3 tablespoons olive oil
1 teaspoon black pepper cracked
fresh parsley
basil
dill
mint
1 pinch salt

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
Saute 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.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 sea bass about 800 g in total, cleaned, 1 tablespoon olive oil, 2 cloves garlic chopped, 1 fennel about 250 g, sliced into wide strips, and more.

Yes, Sea Bass With Fennel And Broccoli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass With Fennel And Broccoli

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