Sea Bass with Fennel, Tomato and Orange Recipe

Name: Sea Bass with Fennel, Tomato and Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 large fennel bulbhalved, cored and thinly sliced, plus 1 tablespoon minced fennel fronds; 1 onion, halved and thinly sliced; 1 tender celery rib, thinly sliced; 1 cup chopped drained canned tomatoes, plus 1/2 cup strained tomato juices; 1/4 cup dry white wine; 1 teaspoon finely grated orange zest; Pinch of saffron threads, crumbled; Pinch of crushed red pepper; Sea salt; Four 6-ounce skinless sea bass fillets; 2 tablespoons finely chopped flat-leaf parsley

Servings: persons

1 tablespoon extra-virgin olive oil
1 large fennel bulbhalved, cored and thinly sliced, plus 1 tablespoon minced fennel fronds
1 onion, halved and thinly sliced
1 tender celery rib, thinly sliced
1 cup chopped drained canned tomatoes, plus 1/2 cup strained tomato juices
1/4 cup dry white wine
1 teaspoon finely grated orange zest
Pinch of saffron threads, crumbled
Pinch of crushed red pepper
Sea salt
Four 6-ounce skinless sea bass fillets
2 tablespoons finely chopped flat-leaf parsley

1
In a large, deep skillet, heat 2 teaspoons of the olive oil.
2
Add the fennel, onion and celery, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
3
Uncover and cook, stirring, until the vegetables are lightly browned, about 5 minutes.
4
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.
5
Add the tomato juices, season with salt and bring to a simmer.
6
Arrange the fish fillets in the sauce in a single layer and season with salt.
7
Cover and cook over moderate heat until the fish is opaque throughout, 8 to 10 minutes.
8
Mix the parsley with the fennel fronds and the remaining 1 teaspoon olive oil and 1/4 teaspoon orange zest; season with salt.
9
Spoon the fish and sauce onto warmed plates, sprinkle with the parsley mixture and serve.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 large fennel bulbhalved, cored and thinly sliced, plus 1 tablespoon minced fennel fronds, 1 onion, halved and thinly sliced, 1 tender celery rib, thinly sliced, and more.

Yes, Sea Bass with Fennel, Tomato and Orange 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.

That's it — enjoy your meal!

Sea Bass with Fennel, Tomato and Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions