Sea bass with fennel and broccoli
Total Steps
10
Ingredients
12
Tools Needed
13
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Easy Cook-Laka kuharicaIngredients
- 3 pieces sea bass, cleaned (about 800 g in total)
- 1 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 piece fennel, sliced into wide strips (about 250 g)
- 1/4 cup white wine
- 1/4 cup water
- 1/4 teaspoons salt
- 2 heads broccoli, divided into florets
- 3 tablespoons olive oil (for marinade)
- 1 teaspoons black pepper, cracked
- fresh parsley, basil, dill and mint, chopped
- pinch pinch salt (for marinade)
Instructions
Step 1
Pat dry each sea bass, inside and out, with kitchen paper.
Step 2
For the marinade, mix well olive oil, cracked pepper, chopped herbs (parsley, basil, dill, mint) and salt. Set aside.
Step 3
Sauté fennel in olive oil.
Step 4
Add garlic and stir fry.
Step 5
Stir in white wine and water, then add salt. Reduce flame and simmer, half-covered, until fennel is tender and turns golden-brown. Set aside to cool.
Step 6
While the fennel simmers, microwave broccoli in a very little water for 6 minutes on MAX, or blanch briefly in boiling water. Ensure broccoli remains al dente. Drain and place onto a baking tray, then lightly season with salt.
Step 7
Make 3 diagonal cuts in one side of each fish, down to the bone. Stuff the cuts with the prepared marinade and smear it over the fish.
Step 8
Fill the cavity of each sea bass with the stewed fennel.
Step 9
Gently transfer the stuffed fish onto the broccoli in the baking tray and bake in an oven at 220˚C until the fish begins to flake.
Step 10
Remove from the oven and allow to sit for 2-3 minutes before serving immediately.