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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 1/2 cup orange juice
- 1 oranges
- 1/2 small fennel bulb, stalks removed, cored and thinly sliced. Reserve a few fronts for the garnish
- 1 1/4 cup chicken stock
- 1 1/2 tsp cornstarch, mixed with 3 T cold water
- Kosher Salt and Freshly ground black pepper
- Four 6 oz sea bass fillets (about 1 inch thick), skin on
- 2 T olive oil
- 1 small tomato, peeled, cored and cut into 1/4 inch dice
Method
- 1. Cut off the top and bottom of the orange. Using a paring knife remove the peel and pith, and slice between the membranes to release sections of oranges. Set aside. Chop the fennel fronds and set aside.
- 2. Pour the chicken stock and orange juice into a small saucepan, bring to a bowl and cook until reduced to about 1 cup. Add the cornstarch mixture and fennel slices and boil, stirring constantly for one minute more. Remove from heat and season with salt and pepper.
- 3. Pat the fillets dry and season with salt & pepper. Heat the oil in large nonstick skillet over med-high heat until hot. Sear the fish, skin side down, pressing lightly with a spatula to prevent curling, until crispy, about 4 minutes more. Flip and cook until just opaque in the center, about 4 min more.
- 4. Just before serving, drop the tomato and the orange sections into the warm sauce. To serve, arrange the fillets on four warm plates, spoon the sauce around and on the top, and shower with fennel fronds.
