Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers
This is a twist on a classic Sicilian recipe which is a fennel and orange salad, normally served as a side dish. I absolutely love fish for their properties and also how versatile it can be. This time I used seabass, but you could try with sea bream or any other white fish.
Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers
This is a twist on a classic Sicilian recipe which is a fennel and orange salad, normally served as a side dish. I absolutely love fish for their properties and also how versatile it can be. This time I used seabass, but you could try with sea bream or any other white fish.
Open in Cookpad AppSteps
- 1
For the fennel puree - slice the fennel with a mandoline and save few slices for the crisps. In a pot, add the olive oil and the chopped shallot, let soften. Add the sliced fennels, season with salt and pepper, cover with water and let simmer until soften and ready to blend. Once is ready, blend with the yoghurt. You could smoothen this by passing through a sieve.
- 2
Heat a tbsp of olive oil in a frying pan, dry and score the seabass skin, season with salt and pepper and pan sear, skin first until golden and crispy. Set aside and in the meantime fry the capers and the sliced fennel to serve. Plate the puree first, fish fillets, top with the fennels' crisps and capers and grate some orange zest.
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