Pan-Fried Sea Bass with Crushed Potato and Fennel Sauce

Pan-fried sea bass served over roughly mashed potatoes with a creamy fennel and white wine reduction sauce.

Dinner Fish Seafood Main Course Sea Bass Potato

Estimated Nutrition

Calories

1185

kcal / serving

1185 kcal total

Carbs

22.4g

per serving

22.4 g total

Fat

108.2g

per serving

108.2 g total

Protein

27.5g

per serving

27.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

for potatoes

for sauce

Fruits

0.5

piece

Lemon

juice only

Liquids

White Wine

dry

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground

Chives

chopped fresh

OilsFats

Olive Oil

for potatoes

Olive Oil

for frying fish

Seafood

100

Sea Bass

fillet

Vegetables

100

New Potatoes

boiled until just cooked through

0.25

bulb

Fennel

finely sliced

Method

Mash the boiled potatoes with olive oil and butter, then season with salt and pepper.

Melt butter in a pan and sauté the fennel until soft and golden.

Add white wine and vinegar, simmering until the liquid reduces by half.

Stir in the cream and reduce further until the sauce thickens.

Stir in chives and season to taste.

Heat olive oil in a pan and cook the seasoned sea bass skin-side down for 3 minutes.

Turn the fish and cook for 2 to 3 minutes until done.

Add lemon juice to the fish and remove from heat.

Serve fish on top of potatoes with the sauce poured around.