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Sea Bass with Slow Cooked Fennel and Tomatoes

Pan-fried sea bass served over a Mediterranean medley of slow-cooked fennel, tomatoes, wine, garlic, and herbs.

HealthySeafoodMain CourseMediterraneanDairy FreeGluten Free
Estimated Nutrition
Calories
635.2
kcal / serving
2540.8 kcal total
Carbs
11.6g
per serving
46.2 g total
Fat
49.7g
per serving
198.6 g total
Protein
35.6g
per serving
142.4 g total
Cook Time
125
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
ml
Balsamic Vinegar
Liquids
150
ml
Water
boiling
120
ml
White Wine
dry
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
head
Garlic
split into cloves and peeled
30
ml
Oregano
freshly chopped
12
piece
Basil
leaves
OilsFats
15
ml
Olive Oil
for rubbing fish
175
ml
Extra Virgin Olive Oil
for slow cooking
Seafood
680
g
Sea Bass
4 fillets, skin on
Vegetables
4
piece
Fennel
bulbs, tough outside leaves removed
400
g
Tomatoes
canned, chopped
24
piece
Black Olives
stoned and halved

Method

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