Whole Seabass with Fennel and Orange Zest Recipe

Name: Whole Seabass with Fennel and Orange Zest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (1 to 1 1/4 pound each) whole sea bass; 6 cloves garlic; 1 to 2 heads fennel, fronds removed and reserved, for garnish; 1/4 cup extra virgin olive oil; 1 orange, zested; Salt and pepper, to taste; Clementine Vinaigrette, recipe follows; 1 1/2 cup clementine juice; 1/2 cup champagne vinegar; 1 tablespoon parsley, chopped; 1 teaspoon thyme, chopped; 1 tablespoon shallots, chopped; 2 cups extra virgin olive oil; Salt and pepper, to taste

Servings: persons

3 (1 to 1 1/4 pound each) whole sea bass
6 cloves garlic
1 to 2 heads fennel, fronds removed and reserved, for garnish
1/4 cup extra virgin olive oil
1 orange, zested
Salt and pepper, to taste
Clementine Vinaigrette, recipe follows
1 1/2 cup clementine juice
1/2 cup champagne vinegar
1 tablespoon parsley, chopped
1 teaspoon thyme, chopped
1 tablespoon shallots, chopped
2 cups extra virgin olive oil
Salt and pepper, to taste

1
Scale and gut whole fish.
2
Stuff with garlic cloves and fennel fronds and marinate with olive oil and freshly grated orange zest.
3
Season fish generously with salt and pepper and place on grill over hot fire.
4
Turn fish and grill on second side.
5
Roast fish in wood burning oven or home oven preheated to 400 degrees.
6
Cook for 10 to 15 minutes, until just cooked through.
7
Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette.
8
Garnish with fennel fronds and fresh market vegetables.
9
Reduce clementine juice over low flame until it becomes syrup.
10
Cool.
11
Combine with vinegar, herbs, and shallots in a small mixing bowl and slowly whisk in olive oil to emulsify.
12
Season with salt and pepper, to taste.

1220

kcal

Calories

135

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 14 ingredients. The key ingredients include: 3 (1 to 1 1/4 pound each) whole sea bass, 6 cloves garlic, 1 to 2 heads fennel, fronds removed and reserved, for garnish, 1/4 cup extra virgin olive oil, and more.

Yes, Whole Seabass with Fennel and Orange Zest falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Whole Seabass with Fennel and Orange Zest

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