Mediterranean Sea Bass With Fennel And Pernod Recipes

MEDITERRANEAN GRILLED WHOLE SNAPPER WITH FENNEL AND A PERNOD BUTTER SAUCE

Steps:

• Preheat the grill to high.
• Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.
• Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper.
• Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.
• Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm.
• For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.
• When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
• Serve the fish with some of the Pernod butter sauce and grilled fennel.

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY

Steps:

• Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
• In a small bowl, combine the spices to make the spice mixture. Set aside for now.
• In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
• Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
• Pat fish dry and season with the remaining spice mixture on both sides as well.
• In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
• Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

BAKED SEA BASS WITH FENNEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
• Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD

Steps:

• Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
• Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
• Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.

BAKED SEA BASS IN CRUST WITH PERNOD BEURRE BLANC

Steps:

• Preheat the oven to 450 degrees.
• Place the fish on a flat surface and sprinkle the cavity with salt and pepper. Stuff it with parsley and shallots.
• Roll out one sheet of puff pastry into a rectangle about 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry and brush around the fish with some of the egg yolk mixture.
• Roll out the second sheet into a rectangle and place it over the fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut away the pastry around the fish, leaving a border of about one-and-a-half inches. Use the sharp knife to vent the pastry in the middle of the fish if desired. If you wish, trim the pastry into the shape of a fish and decorate the top with a scale pattern or cutouts. Brush the pastry with the remaining egg yolk mixture.
• Place the fish in the oven and bake for 30 minutes or until the pastry is lightly browned. Reduce the temperature to 400 degrees. If necessary, cover the crust with aluminum foil. Cook for 15 minutes longer.
• While the fish is baking, combine the shallots and wine in a heavy saucepan. Cook over medium-high heat until the wine has nearly evaporated.
• Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the herbs, salt, pepper and Pernod.
• Remove the fish from the oven and serve with the Pernod beurre blanc sauce.