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Pan-fried fillets of sea bass with creamed fennel

Name: Pan-fried fillets of sea bass with creamed fennel
Cook time: 40 min
Total time: 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Olive oil for frying; 2 large onions, finely sliced; 2 medium fennel bulbs, very finely sliced; 150ml dry white wine; 4 fresh tarragon sprigs, leaves picked and finely chopped; 200ml double cream; Juice ½ lemon, plus wedges to serve; 10g unsalted butter; 4 sustainable sea bass fillets, skin on (about 200g each)

By: Eckington Manor Cookery School

Published: 3 May 17
Updated: 18 Mar 24

Pan-fried fillets of sea bass with creamed fennel

Serve this easy, restaurant-style dish of crispy-skinned sea bass with creamy fennel, created by Eckington Manor Cookery School, at your next dinner party.

Fancy something a little different? Take a look at this light and zesty sea bass ceviche recipe.

Easy
April 2017

Test kitchen approved

Serves 4
Hands-on time 40 min

Serve this easy, restaurant-style dish of crispy-skinned sea bass with creamy fennel, created by Eckington Manor Cookery School, at your next dinner party.

Fancy something a little different? Take a look at this light and zesty sea bass ceviche recipe.

Gluten-free recipes

Nutrition: per serving

Calories: 736kcals
Fat: 54.3g (23.1g saturated)
Protein: 42.6g
Carbohydrates: 10.2g (8.2g sugars)
Fibre: 4.6g
Salt: 0.4g

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Ingredients

Olive oil for frying
2 large onions, finely sliced
2 medium fennel bulbs, very finely sliced
150ml dry white wine
4 fresh tarragon sprigs, leaves picked and finely chopped
200ml double cream
Juice ½ lemon, plus wedges to serve
10g unsalted butter
4 sustainable sea bass fillets, skin on (about 200g each)

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Method

Heat a glug of oil in a heavy-based pan (one with a lid) over a medium heat. Fry the onions and fennel for about 20 minutes until soft. Add the white wine and tarragon and reduce for 3-4 minutes until almost evaporated.
Add the cream and bubble for 6-7 minutes to reduce by three quarters and thicken. Remove from the heat and stir in the lemon juice. Put the lid on the pan and set aside while you prepare the fish.
In a frying pan that’s large enough for the fish fillets (or in two smaller pans), heat a glug of oil and the butter over a medium-high heat. Fry the fish skin-side down for 4 minutes, then turn and fry for 1½ minutes until the flesh feels firm and is opaque. Serve the fish, skin-side up, with the creamy fennel and lemon wedges.

Recipe from April 2017 Issue

Nutrition

Nutrition: per serving

Calories: 736kcals
Fat: 54.3g (23.1g saturated)
Protein: 42.6g
Carbohydrates: 10.2g (8.2g sugars)
Fibre: 4.6g
Salt: 0.4g

delicious. tips

Eckington Manor cookery school makes this with stone bass, but as this fish can sometimes be difficult to find, we used sustainable sea bass as a substitute.