Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers

Name: Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers
Total time: 2400 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 fillets of seabass; 2 small fennels; 1/2 shallot; 2 tbsp olive oil; 1 tbsp Greek yoghurt; Salt and pepper; 2 tsp drained and dried capers; Grated orange zest to serve

In cucina con Sofia @In_cucinacon_Sofia

Milton Keynes via Italy

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.

In cucina con Sofia @In_cucinacon_Sofia

Milton Keynes via Italy

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Ingredients

40 min

2 servings

2fillets of seabass
2small fennels
1/2shallot
2 tbspolive oil
1 tbspGreek yoghurt
Salt and pepper
2 tspdrained and dried capers
Grated orange zest to serve

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Steps

40 min

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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In cucina con Sofia @In_cucinacon_Sofia

on January 08, 2021 19:18

Milton Keynes via Italy

MasterChef contestant 2021, Italian born, I am a pasta and Italian recipes tutor. Passionate about food, the kitchen is my happy place that I love sharing with others. Also on IG @in_cucinacon_sofia