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Pan-Fried Sea Bass with a Mushroom and Red Onion Compote
Pan-fried sea bass served with a sweet red onion and mushroom compote and caramelised fennel.
Healthy
Seafood
Sea Bass
Pan-Fried
Pescatarian
Estimated Nutrition
Calories
845.2
kcal / serving
845.2 kcal total
Carbs
81.3
g
per serving
81.3 g total
Fat
46.8
g
per serving
46.8 g total
Protein
24.5
g
per serving
24.5 g total
Cook Time
15
minutes
Serves
1
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
2
tbsp
Sugar
2
tbsp
Dark Brown Sugar
1
tbsp
Sugar
CondimentsSauces
1
tbsp
White Wine Vinegar
Dairy
42.6
g
Butter
Fruits
1
piece
Lemon
juice only
Liquids
30
ml
White Wine
OilsFats
1
tbsp
Olive Oil
1
tbsp
Olive Oil
Seafood
1
piece
Sea Bass
fillet
Vegetables
0.5
piece
Red Onion
sliced
4
piece
Chestnut Mushrooms
cleaned and sliced
0.5
piece
Fennel
bulb, sliced
Method
1
Melt the butter with the sugar in a pan.
2
Add the sea bass fillet and cook for four minutes on each side.
3
Deglaze with white wine vinegar and remove from the heat.
4
Heat oil in a separate pan and fry the red onion for five minutes until soft.
5
Stir in the brown sugar, lemon juice, mushrooms, and 30ml of white wine for five minutes.
6
Heat a frying pan with oil and sugar for the fennel.
7
Cook the fennel for three minutes per side until caramelised.
8
Plate the compote first, then the sea bass, and top with fennel.