Best 3 Mediterranean Sea Bass With Fennel And Pernod Recipes

Are you longing for a delectable seafood experience that captures the essence of the Mediterranean? Look no further than the Mediterranean sea bass with fennel and Pernod. This dish tantalizes taste buds with its aromatic and flavorful symphony. The delicate sea bass, known for its flaky texture and mild flavor, harmonizes beautifully with the anise-infused sweetness of fennel and the subtle licorice notes of Pernod. This culinary creation will take you on a gustatory journey to the sun-kissed shores of the Mediterranean, leaving you with an unforgettable dining experience.

Here are our top 3 tried and tested recipes!

MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD

Mediterranean Sea Bass With Fennel and Pernod image

Pernod and fennel's slight sweetness complement each other perfectly, and the flavor of the sea bass benefits greatly from the marriage.

Provided by sbigelow

Categories European

Time 27m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs sea bass (filleted)
2 fennel bulbs
1/2 cup extra virgin olive oil
3/4 cup Pernod
1 garlic clove
2 pieces star anise
1/2 cup pitted black olives
2 tablespoons dill
1 dash salt
1 dash pepper

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 WITH FENNEL

Baked sea bass with fennel image

Cook your fish Italian-style with this simple recipe - just six ingredients, but full of Mediterranean flavour

Provided by Good Food team

Categories Dinner, Main course

Time 45m

Number Of Ingredients 6

Ingredients

2 small sea bass , scaled and gutted (ask your fishmonger to do this)
1 fennel bulb , sliced
1 lemon , sliced
handful basil leaves , roughly torn
small handful black olives
1 tbsp olive oil

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.

Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.53 milligram of sodium

SEA BASS WITH FENNEL, LEMON & SPICES

Sea bass with fennel, lemon & spices image

This Friday night fish dish is packed with iron and vitamin C, is low in calories and fat, and counts towards your five a day

Provided by John Torode

Categories Dinner, Main course

Time 25m

Number Of Ingredients 10

Ingredients

1 tsp fennel seed
1 tsp cumin seed
1 tsp mustard seed
½ tsp turmeric
2 tsp olive oil
1 fennel bulb , finely sliced
1 large red chilli , chopped
1 small sea bass (about 300g), gutted and descaled
1 lemon , finely sliced, plus wedges to serve (optional)
small handful coriander , leaves picked to serve

Steps:

Heat oven to 220C/200C fan/gas 7. Mix all the spices together. Brush a large square of foil with the oil, then scatter over the fennel. Sprinkle with a third of the spices, half the chilli and some seasoning. Rub the remaining spices and chilli all over the fish and in the cavity, put the fish on top of the fennel and stuff with the lemon slices.
Bring the edges of the foil together and scrunch well to seal. Place the parcel on a baking tray and cook for 15 mins. Unwrap, scatter with coriander and serve with lemon wedges, if you like.

Nutrition Facts : Calories 241 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.4 milligram of sodium

Tips:

Brining the Sea Bass: Brining the sea bass in a mixture of water, salt, and sugar helps to season the fish and keep it moist during cooking.
Searing the Sea Bass: Searing the sea bass in a hot skillet before baking helps to create a crispy skin and lock in the flavor.
Using a Flavored Butter: Using a flavored butter, such as the fennel and Pernod butter, adds additional flavor to the sea bass.
Roasting the Vegetables: Roasting the fennel and tomatoes along with the sea bass helps to caramelize them and bring out their natural sweetness.
Finishing with Herbs: Finishing the dish with fresh herbs, such as parsley or basil, adds a pop of color and freshness.

Conclusion:

In conclusion, this flavorful and healthy Mediterranean sea bass with fennel and Pernod recipe is sure to impress your friends and family. The combination of the tender sea bass, roasted vegetables, and flavorful butter creates a dish that is both delicious and visually appealing. This recipe is perfect for a special occasion or a weeknight dinner.

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