Crispy Fried Sea Bass with Roast Fennel and Watercress Sauce

Pan-fried sea bass served with sautéed fennel, a fresh watercress sauce, baby tomatoes, and diced black olives.

Healthy Dinner Seafood High Protein Autumn

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

6.2g

per serving

24.8 g total

Fat

39.1g

per serving

156.4 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Liquids

125

White Wine

small glass

NutsSeeds

cloves

Garlic

tsp

Parsley

OilsFats

Olive Oil

divided use

Other

Black Olive

diced

Seafood

560

Sea Bass Fillet

skin on, 4 pieces

Vegetables

piece

Shallot

finely chopped

bulbs

Fennel

sliced

110

Watercress

blanched

piece

Tomato

baby variety, halved

Method

Plate the fennel, top with fish, add olives and tomatoes, then drizzle with watercress sauce.

Sauté the shallot, garlic, and fennel in 15ml of olive oil.

Add the white wine and simmer the mixture for 3 to 5 minutes.

Blend the blanched watercress and parsley in a food processor until smooth.

Add the tomato halves to the pan and cook for 1 to 2 minutes.

Heat the butter with the remaining oil in a pan.

Place the sea bass skin side down and cook until seasoned and turned.