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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.

HealthySeafoodSea BassPan-FriedPescatarian

Estimated Nutrition

Per Serving Total
Calories 845.2 kcals 845.2 kcals
Carbohydrates 81.3 grams 81.3 grams
Fat 46.8 grams 46.8 grams
Protein 24.5 grams 24.5 grams
Cook Time
15 mins
Produces
1 people
Allergies
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

Steps

  • Melt the butter with the sugar in a pan.
  • Add the sea bass fillet and cook for four minutes on each side.
  • Deglaze with white wine vinegar and remove from the heat.
  • Heat oil in a separate pan and fry the red onion for five minutes until soft.
  • Stir in the brown sugar, lemon juice, mushrooms, and 30ml of white wine for five minutes.
  • Heat a frying pan with oil and sugar for the fennel.
  • Cook the fennel for three minutes per side until caramelised.
  • Plate the compote first, then the sea bass, and top with fennel.