Sea bass with fennel and broccoli
By: Easy cook - Lak...
Published: Wednesday, July 4, 2012 - 2:08pm

Ingredients




3 sea bass (about 800 g in total), cleaned
1 tbs olive oil
2 cloves garlic, chopped
1 fennel (about 250 g), sliced into wide strips
¼ cup white wine
¼ cup water
¼ tsp salt
2 heads broccoli, divided into florets
For the marinade:
3 tbs olive oil
1 tsp black pepper, cracked
Fresh parsley, basil, dill and mint, chopped
Pinch of salt

Preparation

1 Pat dry each sea bass, inside and out,  with kitchen paper. 2 For the rather thick marinade mix well olive oil, cracked pepper, chopped herbs and salt. Set aside. 3 Sauté fennel d in olive oil for 5 minutes. 4 Add garlic, stir fry 1 minute. 5 Stir in wine and water and add salt. Reduce flame and simmer, half-covered, 15 minutes or until fennel is tender and turns golden - brown. Set aside to cool. 6 In the meantime, microwave broccoli in a very little water for 6 minutes on MAX or blanch briefly in boiling water. Broccoli must remain al dente. Drain and place onto a baking tray. Lightly season with salt. 7 Make 3 diagonal cuts in one side of the fish down to the bone.  Stuff the cuts with the marinade, smear over fish. 8 Fill the cavity of each bass with the stewed fennel. 9 Gently transfer the fish onto the broccoli in the baking tray and bake in an oven at 220˚C for about 20 minutes or until fish begins to flake. 10 Remove from the oven and allow to sit for 2-3 minutes. Serve immediately after resting.

About

Light meal full of Mediterranean flavors.