Best 5 Pan Seared Sea Bass In Tomato Fennel Broth Recipes

PAN-SEARED SEA BASS WITH A SPANISH SAUCE

Steps:

• In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
• Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
• Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.

CARY NEFF'S CHILEAN SEA BASS IN TOMATO-FENNEL BROTH

Steps:

• Warm a pan large enough for the fish over medium heat. Spray with oil, add the minced fennel, onion and garlic and saute, stirring frequently, until barely softened, about 3 minutes. Remove from heat.
• Add the Pernod. Return pan to high heat, which should ignite the Pernod. When the flame has died, or when the smell of alcohol is gone, add the wine. Add the tomatoes and tomato juice and simmer for 15 minutes. Taste and add salt and pepper. Puree in a food processor or blender, strain through a fine-mesh strainer and return to pan.
• Add the saffron, turn heat to medium low and slide in the fish. Spoon some sauce over each fillet. Cover and simmer until cooked, 10 to 15 minutes, depending on the thickness of the fillet. Serve garnished with the sauce and topped with the fennel fronds.

SEA BASS IN TOMATO FENNEL SAUCE

Steps:

• Sauté the fennel, onion, and garlic in the olive oil in a large skillet for 5 minutes or until the fennel and onion are tender.
• Add the Pernod and mix well.
• Cook for about 3 minutes or until most of the liquid evaporates, stirring frequently.
• Add the tomatoes, tomato juice, wine, salt, and pepper and mix well.
• Simmer for 15 minutes, stirring occasionally.
• Process the tomato mixture in a blender or food processor until puréed.
• You may prepare up to this point 1 day in advance and store, covered, in the refrigerator.
• Bring the sauce to a simmer, stirring occasionally.
• Add the fillets and spoon some of the sauce over the top of each.
• Simmer, covered, for 10 to 15 minutes or until the fillets are opaque and flake easily.
• Remove the fillets to serving plates and spoon some sauce over each serving.

SEA BASS AND SPICY TOMATO SAUCE OVER BRAISED FENNEL

Steps:

• Chop enough fennel fronds, if using, to measure 2 tablespoons. Quarter fennel bulbs lengthwise, then cut lengthwise into 1/4-inch-thick slices.
• Cook fennel bulbs, sliced onion, and anchovy paste in 1 1/2 teaspoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until coated, about 1 minute. Season with salt and pepper, then add broth and braise, covered, stirring occasionally, until vegetables are tender, about 20 minutes.
• Remove lid and boil, stirring occasionally, until liquid is evaporated, about 10 minutes. Transfer fennel mixture to a 1 1/2-quart shallow gratin or other shallow 9-inch ceramic or glass baking dish.
• Preheat oven to 450°F.
• While fennel mixture is braising, cook chopped onion, red pepper flakes, and salt to taste in remaining teaspoon oil in an 8-inch nonstick skillet over moderate heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add tomatoes with juice and simmer, breaking up tomatoes with a spoon and stirring occasionally, until very thick, 15 to 20 minutes.
• Arrange fish fillets on top of fennel mixture and season with salt. Spoon tomato sauce over fish. Cover with a sheet of parchment paper or wax paper, then cover baking dish tightly with foil and bake in middle of oven until fish is just cooked through, 20 to 25 minutes. Sprinkle with fennel fronds.

PAN-ROASTED SEA BASS WITH LEMON FENNEL OIL

Steps:

• Preheat oven to 425°F.
• Rinse fillets and pat dry. Season fillets with salt and pepper. In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes. Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
• While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.
• Serve fillets skin sides up and spoon sauce over them.