The Secret Ingredient (Pastis): Pastis-Glazed Fish With Fennel Slaw Recipe – a delicious recipe with pastis, water, sugar, filets of Chilean sea bass, fennel, fennel. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat your broiler.
2
In a small saucepan, simmer the pastis, water, and sugar together until the sugar melts and the mixture is translucent. Leave aside to cool and thicken.
3
Pat the fish dry and season with salt and pepper. Rub the underside and sides of the filet, but not the top, or the glaze will slide off, with a touch of olive oil. Place the fish on a baking sheet lined with a Silpat or parchment. Spoon the glaze over the top of the fish, painting it all over the surface. It will run off a bit, so just paint more on top of it.
4
Place the fish under the broiler until the glaze begins to caramelize and the fish is flaky, 5 to 8 minutes.
5
Meanwhile, make the fennel slaw by combining the fennel, fennel fronds, dill, lemon juice, lemon zest, and olive oil with salt and pepper. Toss to combine.
6
Divide the fennel slaw between two plates. Carefully perch a piece of fish on top of each pile (the glaze on top is very hot). Serve right away.
229
kcal
Calories
15
g
Fat
25
g
Carbs
FatCarbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup pastis, 1/2 cup water, 1/2 cup sugar, 2 6-ounce filets of Chilean sea bass (preferably from a sustainable source), and more.
Yes, The Secret Ingredient (Pastis): Pastis-Glazed Fish With Fennel Slaw Recipe falls under the Seafood 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.
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