Prepare to embark on a culinary journey that will transform your dinner table into a gourmet Mediterranean experience! This elegant Roast Sea Bass with Raw Fennel Shavings is not just a recipe—it's a symphony of flavors that will tantalize your taste buds and impress even the most discerning food lovers. With its perfect balance of crispy roasted fish and delicate fennel shavings, this dish promises to elevate your home cooking from ordinary to extraordinary in just 30 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 sea bass fillets
- 1 bulb fennel, thinly sliced
- 2 tbsp olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Pat the sea bass fillets dry with paper towels to remove excess moisture. This helps achieve a crispy skin when roasting.
- Season the sea bass fillets generously with salt and freshly ground black pepper on both sides.
- Using a mandoline or sharp knife, thinly slice the fennel bulb into delicate, translucent shavings. Place the shavings in a bowl of ice water to keep them crisp and prevent browning.
- Brush a baking sheet with 1 tablespoon of olive oil. Place the sea bass fillets skin-side up on the prepared baking sheet.
- Drizzle the remaining olive oil over the fish and squeeze fresh lemon juice on top.
- Roast the sea bass in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the fish is roasting, drain the fennel shavings and pat them dry with paper towels.
- Once the fish is cooked, remove from the oven and let rest for 2-3 minutes.
- Plate the roasted sea bass and generously top with the raw fennel shavings.
- Garnish with an extra squeeze of fresh lemon juice and a drizzle of high-quality olive oil before serving.
Tips
- Always choose fresh sea bass with clear, bright eyes and firm flesh for the best results.
- Pat the fish completely dry before seasoning to ensure a crispy, golden skin.
- Use a mandoline for ultra-thin, uniform fennel shavings that add a delightful crunch.
- Don't overcook the sea bass—it should be just opaque and flake easily.
- For extra flavor, consider adding fresh herbs like dill or parsley as a final garnish.
- Serve immediately after resting to maintain the fish's optimal temperature and texture.
- Pair with a crisp white wine like Sauvignon Blanc to complement the delicate flavors.
Nutrition Facts
Calories: 282kcal
Carbohydrates: 5g
Protein: 41g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 90mg
