📝 About This Recipe
This elegant braise marries the buttery, flakey texture of Chilean Sea Bass with the aromatic, anise-forward sweetness of slow-cooked fennel. Inspired by the coastal flavors of the French Riviera, the fish gently poaches in a vibrant broth of dry white wine, saffron, and vine-ripened tomatoes. It is a sophisticated yet comforting dish that celebrates the delicate harmony between land and sea, perfect for an intimate dinner party.
🥗 Ingredients
The Fish
- 4 pieces Chilean Sea Bass Fillets (6-ounce portions, skin-on and patted dry)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Extra Virgin Olive Oil (high quality for searing)
The Braising Aromatics
- 2 large Fennel Bulb (thinly sliced, fronds reserved for garnish)
- 3 medium Shallots (finely minced)
- 4 pieces Garlic Cloves (thinly sliced)
- 3/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup Seafood Stock (low sodium)
- 1 cup Cherry Tomatoes (halved)
- 1 pinch Saffron Threads (steeped in 2 tablespoons of warm water)
- 2 tablespoons Unsalted Butter (cold, cubed)
Herbs and Garnish
- 2 tablespoons Fresh Parsley (roughly chopped)
- 1 piece Lemon (zested and cut into wedges)
- 1/4 cup Kalamata Olives (pitted and halved)
👨🍳 Instructions
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1
Season the sea bass fillets generously with salt and pepper on both sides. Allow them to sit at room temperature for 10 minutes while you prep the vegetables.
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2
In a large, heavy-bottomed braiser or deep skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
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3
Place the fish fillets skin-side down in the pan. Sear for 3-4 minutes until the skin is golden and crisp. Flip gently and sear for 1 minute on the other side. Remove fish to a plate; it will not be fully cooked at this stage.
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4
Lower the heat to medium and add the remaining tablespoon of olive oil. Add the sliced fennel and a pinch of salt.
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5
Sauté the fennel for 8-10 minutes, stirring occasionally, until it softened and begins to caramelize at the edges.
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6
Stir in the shallots and garlic. Cook for 2-3 minutes until fragrant and translucent, being careful not to burn the garlic.
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7
Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom with a wooden spoon. Let the wine reduce by half.
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8
Add the seafood stock, halved cherry tomatoes, olives, and the saffron-infused water. Bring the liquid to a gentle simmer.
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9
Carefully nestle the sea bass fillets back into the pan, skin-side up, ensuring they are partially submerged in the braising liquid.
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10
Reduce heat to low, cover the pan with a tight-fitting lid, and braise for 8-10 minutes. The fish should be opaque and flake easily with a fork.
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11
Remove the lid and transfer the fish fillets to a warm serving platter. Turn the heat up to medium-high for 2 minutes to slightly thicken the sauce.
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12
Whisk in the cold butter cubes one at a time to create a glossy, emulsified sauce. Stir in the fresh parsley and lemon zest.
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13
Taste the sauce and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if needed.
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14
Spoon the fennel and tomato braising liquid over the fish. Garnish with the reserved fennel fronds and serve immediately.
💡 Chef's Tips
Always pat your fish completely dry with paper towels before searing to ensure a crispy skin. If Chilean Sea Bass is unavailable, Black Cod (Sablefish) or thick-cut Halibut are excellent substitutes. Don't discard the fennel fronds; they contain intense aromatic oils that brighten the final presentation. Avoid over-reducing the braising liquid; you want enough 'broth' to soak into your side dishes. For an extra layer of flavor, add a splash of Pernod or Pastis when deglazing for a deeper anise profile.
🍽️ Serving Suggestions
Serve alongside crusty sourdough bread or a toasted baguette to soak up the saffron broth. Pair with a chilled glass of Vermentino or a crisp Provence Rosé. Serve over a bed of creamy polenta or lemon-scented couscous. A side of blanched haricots verts with toasted almonds complements the textures perfectly. Finish the meal with a light citrus sorbet to cleanse the palate.